- December 18, 2014 at 12:13 am #350327mosParticipant
Buckwheat Mini-Loaf Bread
1 cup gluten-free buckwheat flour
1/2 cup potato starch
1/2 cup tapioca starch
3/4 tsp salt
1/2 tsp gluten-free baking powder
3/4 tsp guar gum AND 1/4 tsp xanthan gum
1 packet (2 1/4 teaspoon dry yeast) NOT instant dry yeast
1/8 tsp ground ginger powder
2 tbs apple fiber powder (available at health food stores)
3 large room temperature eggs
1 tbs light olive oil
1 tbs honey
1/2 tsp apple cider vinegar
3/4 cup lukewarm, NOT hot water
butter or coconut oil to grease loaf pans
Grease 3 mini loaf pans (5 3/4 inches by 3 inches)
In a large bowl combine dry ingredients and whisk to thoroughly combine.
In a separate bowl combine eggs and liquids and whisk until thoroughly blended. Add dry ingredients to wet and use an electric mixer or a stand mixer and beat on high for about three minutes. Mixture will look like a thick cake batter.
Evenly divide the bread batter into prepared pans.
Pans should each be about 1/2 full. Cover with a damp cloth and place pans in a warm, draft-free location to rise for about 40 minutes.
Place loaf pans on the middle rack in preheated oven and bake for about 35 minutes or until they reach an internal temperature of about 206° F on a digital thermometer.
Remove loaves from pans immediately and brush lightly with olive oil and cool on rack.
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