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A side on view of a loaf of gluten free buckwheat bread on a white marble table. The loaf has been sliced and faces the camera, revealing the fluffy inner crumb. A second loaf sits off on angle behind the loaf.

Gluten free buckwheat bread

Gluten free, vegan, xanthan gum free, starch free option
Tablespoons are in Australian tablespoons, which are 20ml.
1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons, 3 1/2 British teaspoons
5 from 18
Prep Time 20 minutes
Cook Time 50 minutes
Proofing time 1 hour 30 minutes
Course Breads
Cuisine Food Intolerance Friendly
Servings 1 loaf

Equipment

  • 10 x 10 x 23 cm steel bread tin

Ingredients
  

  • 450 g buckwheat flour
  • 60 g cassava or tapioca flour see notes
  • 2 teaspoons baking powder
  • 10-12 g salt
  • 1 x 7.5g sachet yeast
  • 25-30 g psyllium husk powder
  • 750-800 g water
  • 20ml (1 tablespoon)* oil
  • 20ml (1 tablespoon)* maple syrup

Instructions
 

  • Grease and line a steel 10 x 10 x 23 cm bread pan.
  • Combine the flours, baking powder, salt and yeast in a large plastic or glass bowl and whisk to remove any lumps.
  • In a medium mixing bowl, combine the psyllium husk powder and water. Whisk thoroughly to remove any lumps, then set aside for 10 minutes to form a gel.
  • Once the psyllium mixture has formed a gel, whisk in the oil and maple syrup.
  • Add the gel to the flour mixture, and use a spoon to combine the ingredients most of the way. Next, use hands to squelch the dough through to thoroughly combine, ensuring there are no dry spots or lumps left in the dough.
  • Proof the dough in the bowl for one hour, before transferring to the bread pan to proof for 1/2 – 1 hour or until the bread reaches the top of the pan. Use a moistened hand to flatten the dough into the pan before it proofs.
  • Alternatively, proof the dough straight in the pan for 1 1/2 hours or until it reaches the top of the pan.
  • While the bread is proofing, thoroughly preheat the oven to 200C/400F.
  • 10 minutes before the bread is ready to bake, boil the kettle and place an ovenproof cake tin or pan filled with boiling water at the base of the oven. This will help the bread rise and stay moist.
  • Bake the bread at 200C/400F for 30 minutes, then remove the water dish and reduce the heat to 180C/356F. Bake for an additional 20 minutes. The loaf should be medium brown in colour and hard on top.
  • Remove from the oven and allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to cool.
  • If you’re struggling to remove the bread from the pan, allow it to sit an additional 10 minutes. The crust softens as the loaf cools, making it easier to remove.
  • Allow the bread to cool for an hour before slicing. For best results, allow to cool completely before slicing.

Notes

  • Cassava flour is thirstier than tapioca flour, so you might need to use a higher volume of water. 
  • Be aware that fermented cassava flour (like Ottos brand) is considerably more thirsty than non-fermented cassava flour. 
  • 1 Australian tablespoon = 4 American teaspoons 
Keyword buckwheat bread, gluten free bread, gluten free buckwheat bread
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