Gluten-Free / Rice-Free Buckwheat Bread Recipe

Ingredients

  • 1 cup / 3.9 ounces gluten-free buckwheat flour (see Cook's Note)
  • ½ cup / 3.1 ounces potato starch (not flour)
  • ½ cup / 2 ounces tapioca starch
  • ¾ teaspoon salt
  • ½ teaspoon gluten-free baking powder
  • 1 packet (2 ¼ teaspoon dry yeast) NOT instant dry yeast
  • 1/8 teaspoon ground ginger powder
  • + 7 more ingredients
    • 2 tablespoons apple fiber powder (available at health food stores)
    • 3 large room temperature eggs
    • 1 tablespoon light olive oil
    • 1 tablespoon honey
    • ½ teaspoon apple cider vinegar
    • ¾ cup / 6 ounces lukewarm, NOT hot water (hot water kills yeast!)
    • 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 a...

View full recipe at SpringPad

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