Gluten Free Buckwheat Bread | Best Sandwich Bread

5 from 1 vote

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Prep Time: 1

Cook Time: 1

Cooling Time: 1

Total Time: 3

Yield: slices

This yeasted bread is soft, nutritious, and super tasty. It makes a great sandwich bread, as well as dinner side along with soup.

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Author: Wonders of Cooking

Equipment

Ingredients

Dry Ingredients:

1 ¾ cups high quality gluten-free all purpose flour containing xanthan gum
½ cup buckwheat flour
⅓ cup whole psyllium husk
2 tablespoon granulated sugar
1 tablespoon cornstarch
2 ¼ tsps instant yeast I use Fleischmann's RapidRise
1 teaspoon baking powder
1 teaspoon salt

Wet Ingredients:

⅓ cup vegetable oil
1 teaspoon apple cider vinegar
1 ½ cups warm water between 100-110 F
2 large eggs
melted butter for basting the bread

Instructions

Prepare a 9x4 metal loaf pan with a pat of butter or nonstick cooking spray. Set aside.
In a medium bowl, combine the whole psyllium husk with the warm water and stir well. Allow to gel, about five minutes.
⅓ cup whole psyllium husk, 1 ½ cups warm water
Meanwhile, add the dry ingredients in a large mixing bowl or bowl of a stand-mixer. Whisk until well-combined.
1 ¾ cups high quality gluten-free all purpose flour containing xanthan gum, ½ cup buckwheat flour, 2 tablespoon granulated sugar, 1 tablespoon cornstarch, 2 ¼ tsps instant yeast, 1 teaspoon baking powder, 1 teaspoon salt
Add the remaining wet ingredients into the psyllium gel, stirring until emulsified.
⅓ cup vegetable oil, 1 teaspoon apple cider vinegar, 2 large eggs
Using the back of a cup measurement, create a well in the dry ingredients. Pour the wet ingredients into the dry.
Mix the dough with oiled hands or greased attachments for two minutes, incorporating the wet into the dry until it forms a consistent, smooth dough ball. Tip: This dough will be quite sticky. Reapply oil as necessary. I do not recommend using an electric hand mixer as the dough will be too thick.
Shape the dough ball into a log and transfer to the prepared loaf pan. Cover with plastic wrap or a damp kitchen towel, and set in a warm place to rise for 30-45 minutes, or until doubled.
Halfway through the rise time, preheat the oven to 350 F and position a rack in the center.
Bake for 40 to 50 minutes, or until the bread is set in the center and reaches an internal temperature of 205-210 F.
Remove from the oven and let cool in the pan for 10 minutes before removing to a wire cooling rack. Baste with melted butter for a shiny crust. Allow to cool completely before slicing.
melted butter for basting the bread
Enjoy!

Notes

You can store gluten free buckwheat bread wrapped tightly in an airtight container at room temperature for three to four days.

To soften: Microwave the slices of bread with a wet paper towel for 8-10 seconds. Alternatively, you can toast it in a pan with butter like you would a grilled cheese.

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