Buckwheat Oat Bread Gluten Free Recipes

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BUCKWHEAT OAT BREAD - GLUTEN FREE



Buckwheat Oat Bread - Gluten Free image

Make and share this Buckwheat Oat Bread - Gluten Free recipe from Food.com.

Provided by AccidentalChef

Categories     Yeast Breads

Time 2h

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups milk
1 tablespoon yeast
3 eggs
3 tablespoons butter (melted)
1/4 cup applesauce
1 teaspoon dough enhancer
1/2 cup buckwheat flour
1/2 cup tapioca flour
1 1/2 cups brown rice flour
1/2 cup potato starch
1/3 cup gluten-free oats
1 tablespoon xanthan gum
1 teaspoon cinnamon
2 tablespoons molasses
1 pinch salt

Steps:

  • Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.

Nutrition Facts : Calories 144.6, Fat 4.5, SaturatedFat 2.3, Cholesterol 48.6, Sodium 56.2, Carbohydrate 22.3, Fiber 1.6, Sugar 1.9, Protein 4.1

GLUTEN FREE BUCKWHEAT BREAD



Gluten Free Buckwheat Bread image

Make and share this Gluten Free Buckwheat Bread recipe from Food.com.

Provided by katew

Categories     Quick Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups gluten-free flour
1/2 cup buckwheat flour
3 teaspoons gluten free baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 egg whites
1 cup reduced-fat milk
1/2 cup vegetable oil
2 tablespoons sesame seeds

Steps:

  • Pre heat oven to 180 C.
  • Grease 9 x 19 cms loaf tin.
  • Sift flours, baking powder and salt into large bowl.
  • stir in sugar.
  • Lightly beat egg whites with electric mixer until just frothy.
  • Stir in milk and oil and add to flour mixture.
  • Beat 3 minutes until smooth.
  • Pour mixture into prepared pan, smooth top.
  • Press seeds lightly into mixture.
  • Bake 55 - 60 minutes then stand 10 minutes.
  • turn out to cool.

Nutrition Facts : Calories 190.2, Fat 15.6, SaturatedFat 2.4, Cholesterol 2.4, Sodium 174.5, Carbohydrate 10.5, Fiber 1, Sugar 5, Protein 3.2

GLUTEN FREE SOURDOUGH BREAD



Gluten Free Sourdough Bread image

This recipe makes a flavorful and beautiful gluten free sourdough bread. If you're accustomed to making naturally leavened wheat breads, some aspects of this process will feel familiar but don't expect the dough to expand much during the bulk fermentation. Make sure to use the full bake time to cook through the interior of the loaf, and enjoy a delicious and wonderfully textured end product.

Provided by Sierra Patterson

Categories     Recipes

Time 1h50m

Number Of Ingredients 9

470 grams water (2 cups)
110 grams of gluten free sourdough starter (~1/2 cup)
22 grams honey (1 Tbsp)
20 grams psyllium husk (3 Tbsp)
350 grams Breadtopia gluten free bread flour (2 1/3 cups)
50 grams buckwheat flour (1/2 cup) or home-milled buckwheat groats
25 grams oat flour (1/4 cup) or home-milled oat groats
25 grams flaxmeal (1/4 cup) or home-ground flaxseeds
10 grams salt (2 tsp)

Steps:

  • Levain Instructions
  • Feedings described here are the same weight starter, flour, and water; sometimes referred to as a 1:1:1 feeding.
  • If your gluten free sourdough starter is already warm, and it doubles within 4 to 8 hours, simply build enough of it through feeding to reach the amount needed for the recipe.
  • If your sourdough starter has been refrigerated, plan to feed it at least twice before baking with it. Take your starter jar out of the refrigerator and let it warm up a bit.
  • Discard a portion of the starter if you have excess. Your goal is to end up with enough lively starter or "levain" for your dough, plus about 25 grams extra to feed and then refrigerate for the future. Feed the warmed-up starter in your jar and let it expand until it peaks. If it doubles in 4 to 8 hours you can bake with it. Most likely you will have to feed it at least one more time, though, for it to expand that quickly and be lively enough for baking.
  • After mixing the dough, keep about 25g starter in your jar and feed it. Leave it out of the refrigerator until it doubles. Then refrigerate the starter until your next bake. If you don't bake for more than a week, refresh your starter. Additional maintenance instructions can be found here.
  • Dough Instructions
  • Mixing
  • When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.
  • In a second bowl, combine the flours and salt, then add them to the wet mix. I use a rubber spatula at first when combining wet and dry ingredients, then switch to hand mixing.
  • Once the dough comes together with no dry bits, try to shape it into a round as best as you can. Place the dough in a clean bowl and cover it with a damp towel.
  • Bulk Ferment
  • Let the dough ferment for at least 5 hours on your counter at room temperature. If you have a cool house, you may want to pop the covered bowl into your oven with the light on to keep it slightly warmer.
  • Toward the end of the bulk ferment, you may not see a lot of change. The dough will not double, but I find that the texture just becomes a bit lighter and softer.
  • Shaping
  • After the bulk ferment, I line a bowl with a floured tea towel (floured banneton would work too), gently reshape the dough into a ball and lay it in the bowl.
  • Cover the dough with a damp towel (plastic cover is fine too) and let it sit another hour or so at room temperature and then pop it into the refrigerator for an overnight rest.
  • Bake
  • In the morning, preheat your oven to 475°F for 30-60 minutes with a Dutch oven or similar baking vessel inside the oven.
  • When the preheat is complete, remove your dough from the refrigerator, uncover it, and place a piece of parchment over the bowl. Lay your hand on top of the parchment and turn the bowl upside down, so your hand is holding the dough and parchment in place.
  • Gently put the dough and parchment on your countertop and score the dough how you'd like. Transfer the parchment and dough into the Dutch oven and cover it.
  • Bake for 60 minutes with the lid on. Place a baking sheet directly under the Dutch oven after 30 minutes (on same shelf with contact) to prevent burning of the base of the bread.
  • Take the lid off and bake for another 5 minutes.
  • Let your loaf cool for a few hours before cutting into it. It's still working inside.

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