Seeded Buckwheat Bread
This loaf was developed as a gluten-free alternative to our No-Knead Rye Bread. It’s sturdy and dense and but also springy and light enough to make ...sandwiches with. We recommend this loaf to everyone, even if you don’t have a gluten intolerance. Though it requires at least an hour to rise, it comes together quickly - no gluten means no need to knead the dough. Things to note about gluten-free bread baking. All gluten-free bread is no-knead. Kneading develops gluten and forms structure in the crumb. Gluten-free bread compensates for this with the use of binders. This recipe uses two. The first is xantham gum, a form of soluble fibre that is added to many gluten-free products and is found in the flour we developed this loaf with, Dove’s Farm Brown Bread Flour. (Check the ingredients list on the flour you use to ensure it contains xantham gum). The second is milled-flax seeds, often used as an egg substitute in plant-based baking. In this recipe, we rely on them as a binding booster to guarantee a non-crumbly loaf. They also bring a mildly nutty flavour, fibre and omega 3 fatty acids. Win-win. Read more This loaf was developed as a gluten-free alternative to our No-Knead Rye Bread. It’s sturdy and dense and but also springy and light enough to make sandwiches with. We recommend this loaf to everyone, even if you don’t have a gluten intolerance. Though it requires at least an hour to rise, it comes together quickly - no gluten means no need to knead the dough. Things to note about gluten-free bread baking. All gluten-free bread is no-knead. Kneading develops gluten and forms structure in the crumb. Gluten-free bread compensates for this with the use of binders. This recipe uses two. The first is xantham gum, a form of soluble fibre that is added to many gluten-free products and is found in the flour we developed this loaf with, Dove’s Farm Brown Bread Flour. (Check the ingredients list on the flour you use to ensure it contains xantham gum). The second is milled-flax seeds, often used as an egg substitute in plant-based baking. In this recipe, we rely on them as a binding booster to guarantee a non-crumbly loaf. They also bring a mildly nutty flavour, fibre and omega 3 fatty acids. Win-win.
seeds
NUTRITION PER SERVING (Read more)
Notes
Once sliced this bread can be frozen for up to 3 months. To prevent sticking place pieces of parchment paper in between slices.
Alternatives:
milled flax seeds - chia seeds
maple syrup - honey, date syrup, sugar