Viewing 0 reply threads
  • Author
    Posts
    • #346454
      Avatar for mosmos
      Participant

      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.
      piggy bank

Viewing 0 reply threads
  • You must be logged in to reply to this topic.