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    You are in: Home / Recipes / Gluten-Free Buckwheat Millet Bread Recipe
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    Gluten-Free Buckwheat Millet Bread

    Gluten-Free Buckwheat Millet Bread. Photo by Mia in Germany

    1/2 Photos of Gluten-Free Buckwheat Millet Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Mia in Germany's Note:

    I wanted something with buckwheat which didn't taste too overwhelmingly buckwheaty ;) So I came up with this. It's a rustic, dense bread which slices extremely well and gets eaten away by non-celiacs - sigh. Cooking time includes resting time of 2 hours.

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    Ingredients:

    Serves: 1

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
    2. 2
      Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
    3. 3
      Combine eggs, olive oil, the other half cup lukewarm water.
    4. 4
      Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
    5. 5
      Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
    6. 6
      It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
    7. 7
      Knead at least 10 minutes on a starch dusted surface.
    8. 8
      Shape one round loaf, place loaf in a large bowl.
    9. 9
      Cover and let rest in a warm place for 2 hours.
    10. 10
      After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
    11. 11
      Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
    12. 12
      DON'T PREHEAT!
    13. 13
      Bake for 1 hour.
    14. 14
      After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
    15. 15
      Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
    16. 16
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Gluten-Free Buckwheat Millet Bread

    Serving Size: 1 (1181 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3216.9
     
    Calories from Fat 1767
    54%
    Total Fat 196.3 g
    302%
    Saturated Fat 25.1 g
    125%
    Cholesterol 372.0 mg
    124%
    Sodium 8794.5 mg
    366%
    Total Carbohydrate 308.5 g
    102%
    Dietary Fiber 55.8 g
    223%
    Sugars 9.7 g
    39%
    Protein 93.9 g
    187%

    The following items or measurements are not included:

    teff flour

    tapioca starch

    psyllium husks

    psyllium husks

    xanthan gum

    agave syrup

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