Gluten-free buckwheat bread
Gluten-free buckwheat bread combines earthy buckwheat with a light texture, making it perfect for various uses. This straightforward recipe yields a flavorful loaf ideal for sandwiches or toast.
Cook time 60 min
Prep time 20 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup buckwheat flour
2 tbsp baking powder
1 tsp salt
2 tbsp sugar
2 egg whites
1 cup milk (1% fat)
1/2 cup olive oil
2 tbsp pine nuts
Gluten-free buckwheat bread is a delicious and nutritious alternative to traditional wheat-based bread. It combines the earthy flavors of buckwheat with a light and airy texture, making it perfect for sandwiches, toast, or simply enjoying on its own. This recipe is straightforward and results in a bread that is both gluten-free and satisfying.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose white wheat flour, buckwheat flour, baking powder, salt, and sugar.
- Stir with a whisk or a spatula until the dry ingredients are thoroughly mixed and free of lumps.
- In a separate bowl, whisk together the egg whites, milk, and olive oil until well blended.
- Gradually pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula or large spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the pine nuts gently to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
- Place the pan in the preheated oven.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- The top should be golden brown and firm to the touch.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Carefully transfer the bread to a wire rack to cool completely.
- Once the bread is fully cooled, slice it as desired and serve.
With its unique flavor and satisfying texture, gluten-free buckwheat bread is a wonderful addition to any meal. Enjoy this wholesome bread fresh out of the oven or toasted with your favorite toppings. By following these simple steps, you can easily prepare a tasty gluten-free bread that everyone will love.
Gluten-free buckwheat bread FAQ:
Bake the bread in a preheated oven at 350°F (175°C) for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The bread is ready when the top is golden brown and firm to the touch. A toothpick inserted into the center should come out clean, indicating that it's fully baked.
Yes, store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. For longer storage, slice and freeze the bread for up to 3 months.
You can substitute buckwheat flour with almond flour or oat flour, but keep in mind that texture and flavor may change. Adjust the liquid if using a finer flour like almond.
A 9x5-inch loaf pan is recommended for this recipe. It allows for even baking and a proper rise of the gluten-free bread.
Cooking Tips:
- Ensure all your ingredients are at room temperature for a smoother batter and more even baking.
- If you want an even lighter texture, you can sift the buckwheat and all-purpose flour together before mixing with the other ingredients.
- For added flavor and a crunchy texture, you may lightly toast the pine nuts before adding them to the batter.
- Using fresh baking powder ensures the bread will rise properly. Check the expiration date before use.
- Let the bread cool completely before slicing to avoid a gummy texture and to make slicing easier.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
Nutrition Facts
8 ServingsCalories 180kcal
Protein 6g
Carbohydrates 30g
Fiber 1.79g
Sugar 6g
Fat 18g
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