Gluten-Free Buckwheat & Brown Rice Bread
Ingredients
1 ½ cups buckwheat flour1 cup brown rice flour
½ cup potato starch
2 tablespoons psyllium husk
2 tablespoons sugar
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon salt
2 tablespoons oil
1 ½ cups warm water (about 100°F / 38°C)
Instructions
Activate the Yeast
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the buckwheat flour, brown rice flour, potato starch, psyllium husk, and salt.
In a large mixing bowl, whisk together the buckwheat flour, brown rice flour, potato starch, psyllium husk, and salt.
Mix the Dough
Add the sunflower oil to the yeast mixture.Pour the wet ingredients into the dry ingredients and mix well using a spatula or dough hook on a stand mixer.
The dough will be sticky but should start holding together.
First Rise
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until it has slightly expanded.
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until it has slightly expanded.
Shape and Second Rise
Grease a loaf pan with sunflower oil. Transfer the dough into the pan, smoothing the top with a wet spatula.Cover and let it rise again for about 30 minutes.
Bake
Preheat your oven to 375°F (190°C).Bake for 45-50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool & Serve
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Gluten-Free Buckwheat & Brown Rice Bread (Overnight Method)
Ingredients
1 ½ cups buckwheat flour1 cup brown rice flour
½ cup potato starch
2 tablespoons psyllium husk
2 tablespoons sugar
1 packet (2 ¼ teaspoons) active dry yeast
1 teaspoon salt
2 tablespoons oil
1 ½ cups warm water (about 100°F / 38°C)
Instructions
Day 1: Mixing & Overnight Fermentation
Activate the Yeast
In a small bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until foamy.Prepare the Dry Ingredients
In a large mixing bowl, whisk together the buckwheat flour, brown rice flour, potato starch, psyllium husk, and salt.
In a large mixing bowl, whisk together the buckwheat flour, brown rice flour, potato starch, psyllium husk, and salt.
Mix the Dough
Add the sunflower oil to the yeast mixture.Pour the wet ingredients into the dry ingredients and mix well using a spatula or dough hook on a stand mixer.
The dough will be sticky but should start holding together.
First Rise at Room Temperature
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 30 minutes to allow the psyllium husk to hydrate.
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 30 minutes to allow the psyllium husk to hydrate.
Refrigerate Overnight
Transfer the covered dough to the refrigerator and let it ferment overnight (8-12 hours). This slow rise develops better flavor and improves the texture.
Grease a loaf pan with sunflower oil. Transfer the dough into the pan, smoothing the top with a wet spatula.
Cover and let it rise at room temperature for 1 hour or until slightly puffy.
Bake for 45-50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Transfer the covered dough to the refrigerator and let it ferment overnight (8-12 hours). This slow rise develops better flavor and improves the texture.
Day 2: Shaping & Baking
Shape and Second Rise
Remove the dough from the fridge and let it come to room temperature for about 30-45 minutes.Grease a loaf pan with sunflower oil. Transfer the dough into the pan, smoothing the top with a wet spatula.
Cover and let it rise at room temperature for 1 hour or until slightly puffy.
Bake
Preheat your oven to 375°F (190°C).Bake for 45-50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool & Serve
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