- This topic has 1 reply, 1 voice, and was last updated September 17, 2014 at 10:06 pm by .
- September 17, 2014 at 10:06 pm #346454
Buckwheat Mini-Loaf Bread
1 cup gluten-free buckwheat flour
1/2 cup potato starch (not flour)
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 NOT instant dry yeast
1/8 tsp ground ginger
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 tspapple cider vinegar
3/4 cup lukewarm, NOT hot water (hot water kills yeast!)
butter or coconut oil to grease loaf pans
Grease 3 mini loaf pans.
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.
While loaves are rising preheat oven to 350° F.
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.
- You must be logged in to reply to this topic.