Prep 45 mins
Cook 3 hrs
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.
- 1 cup buckwheat flour
- 1 cup millet flour
- 1 cup teff flour
- 1⁄4 cup arrowroot
- 1⁄4 cup tapioca starch
- 1⁄4 cup rice flour
- 1⁄4 cup sweet rice flour
- 2 tablespoons flax seeds, ground
- 1⁄2 cup pecans, ground
- 1⁄2 cup almond meal
- 2 tablespoons psyllium husks
- 4 tablespoons psyllium husks
- 2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 2 tablespoons active dry yeast
- 1⁄3 cup olive oil
- 1 cup water, lukewarm
- 3⁄4 cup water, room temperature
- 1 teaspoon agave syrup
- 1 tablespoon salt
- 1⁄4 cup pumpkin seeds
- 1⁄4 cup sunflower seeds
- In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
- Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
- Combine eggs, olive oil, the other half cup lukewarm water.
- 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.
- Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
- 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.
- Knead at least 10 minutes on a starch dusted surface.
- Shape one round loaf, place loaf in a large bowl.
- Cover and let rest in a warm place for 2 hours.
- 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.
- Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
- DON'T PREHEAT!
- Bake for 1 hour.
- 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.
- Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.