Prep 15 mins
Cook 1 hr
Taken from Super Food Ideas
Make and share this Gluten Free Buckwheat Bread recipe from Food.com.
- 354.88 ml gluten-free flour
- 118.29 ml buckwheat flour
- 14.78 ml gluten free baking powder
- 2.46 ml salt
- 29.58 ml sugar
- 2 egg whites
- 236.59 ml reduced-fat milk
- 118.29 ml vegetable oil
- 29.58 ml sesame seeds
- Pre heat oven to 180 C.
- Grease 9 x 19 cms loaf tin.
- Sift flours, baking powder and salt into large bowl.
- stir in sugar.
- Lightly beat egg whites with electric mixer until just frothy.
- Stir in milk and oil and add to flour mixture.
- Beat 3 minutes until smooth.
- Pour mixture into prepared pan, smooth top.
- Press seeds lightly into mixture.
- Bake 55 - 60 minutes then stand 10 minutes.
- turn out to cool.
I reduce the oil to 1/4 cup and increase the baking temp to 400 degrees Fahrenheit (for the same amount of time). This gives me a crisper crust, and an inside that is less mushy. I also finally found a smaller than standard loaf pan here in the states (a regular 9x5 is way too big), and then I slice and freeze whatever I'm not using that day. It defrosts in the microwave well if I'm in a hurry. My recipe now has lots of modifications but I give this 4 stars because it was a great base for me to get started with! (Note, I have found that what kind of gluten free flour you use makes a huge difference in the moisture content and texture, so my changes might not work at all well for you, but if you try this with your flours and you need to reduce the moisture content, maybe this will help.)
I was pleasantly surprised at how this turned out. I am still experimenting with gluten-free baked goods and don't like the flavor that GF flour blends made with soy flour leaves in some things. But the buckwheat covers that flavor without overpowering. This is NOT a sweet quick bread, but more of a toast or sandwich bread. I made half the recipe and baked it in a mini pan. The only thing I would change, is to put the sesame seeds IN the batter instead of on top. I will be making this again!
This bread truly is excellent! It has a very nice texture, somewhat moist, but still sliceable and firm enough to hold toppings. A wonderful breakfast bread.
I made half the recipe baking the dough in two oven-proof round ramekins, which turned out nicely and reduced the baking time to 40 minutes.
Since I didnt want to throw away the yolk, I used the whole egg, reducing the oil accordingly. That worked out well. Next time I might use applesauce in place of the oil just to see how it goes. Also I think I will reduce the sugar as it was a tad too sweet for me.
THANK YOU SO MUCH for sharing this lovely recipe with us, Kate! Its a keeper for sure.
Oh P.S.: I was out of sesame seeds, so I used chopped almonds in their place. YUM!
Made and reviewed for Everyday is A Holiday Tag Game and the Bread and Soups Event in the Photo Forum January 2011.