Buckwheat bread without yeast (gluten free, egg free, vegan option)
*This recipe uses Australian tablespoons which are 20ml as opposed to the more common 15ml. Use an extra 5ml (1 teaspoon) if you live in a country that uses 15ml tablespoons.
Equipment
- USA Pan Pullman loaf tin in size small (10.16 x 10.16 x 22.86 cm or 9 x 4 x 4 inches)
Ingredients
- 200 g tapioca flour
- 450 g buckwheat flour
- 30 g baking powder (gluten free if needed)
- 40 g psyllium husk powder (see notes)
- 700-800 g water
- 150 g plain yoghurt (I have tested high protein lactose free Greek yoghurt and plain coconut yoghurt
- 7.5-10 g fine salt
- 20 ml (1 tablespoon)* oil of choice
- 20 ml (1 tablespoon)* pure maple syrup or sweetener of choice
Instructions
- Preheat the oven to 230-250C/446-482F. I bake at 250C/483F but some ovens don't go quite that high. Grease and line your steel loaf pan. I use binder clips to hold the baking paper in place. Remove your top oven rack and move the lower one down the oven to ensure you have room for your bread.
- Combine the dry ingredients in a large mixing bowl and whisk well to incorporate.
- Add the wet ingredients to the bowl and whisk well until a smooth, lump free batter forms. It should be about the consistency of a thick cake batter with plenty of air bubbles. There should be no dry spots but the batter should not be liquid either. A thick cake batter texture that drips off the whisk in thick ribbons is what we are after. If your batter is thicker than this, add more water.
- Ensure there are no lumps of flour left in the batter. Transfer the batter into the lined tin and place into the oven for 40-50 minutes.
- The loaf should be golden brown and domed on top after baking. Remove it from the oven and allow the cool in the tray for 15-20 minutes before transferring to a wire rack to cool.
- For best results, allow the bread to cool completely before slicing. It contains quite a lot of water (and thus steam) which needs to evaporate to allow the crumb to set properly.
- I like to slice my bread and freeze it on an oven tray, then transfer to a container in the freezer once frozen (this prevents the slices from sticking). I then simply toast it straight from frozen.
Notes
- I grind my own psyllium husk powder from the flakes in a spice grinder. I find commercial psyllium husk powder to be a bit too fine.
- Some brands of psyllium husk can turn your baked goods purple/grey. It can be hit and miss - the brands I have previously recommended have started going a bit purple on me recently.
- See extensive ingredient notes and troubleshooting in the body of the post.
- Read the section on hydration if you are having issues with the right hydration.
- Keep in mind that every bag of flour will have a different hydration need which makes it a bit of a moving target. What works for me might not work for you, so you need to be open to experimentation and baking intuitively.
- I have only tested light buckwheat flour in this recipe.
- When done right, this recipe produces slices of bread that are quite wet feeling. This is the trade off for being yeast free, gluten free and egg free!
- I think this bread is best as toast. I would recommend my other gluten free yeast free bread recipe for sandwiches.
Tried this recipe?Let us know how it was!