This recipe is one of my successful gluten-free quick bread 02, which turned out really soft.
I used wholegrain gluten free flour, that is buckwheat and using high hydration about 103%
I've actually tried dozens of different gluten free breads with various flour ratios.
On this blog, I only share the recipes that meet my standards. And this recipe is one of them.
Before, i made quick bread 01 using 4 gluten free starch flour, and actually you can make it to 3 starch flour.
How? By choosing either you want to use only potato starch or tapioca starch. Quantity make sure 200g total. Okay, let me show u the ratios:
In quick bread 01 (click here) , you can tweak into:
- 200g white rice flour
- 200g tapioca starch or potato starch
- 100g cornstarch
Ok, now we back to the buckwheat recipes.
Quick bread 02 (buckwheat) is softer compared to quick bread 01 (starch flour) and 03 (cornflour).
This is because I used a very high hydration level.
The others are also soft, but the difference lies in the crust. The crust of quick bread 01 isn't as firm as quick bread 02 and 03.
Is buckwheat contain wheat?
Nope.
Buckwheat is a type of seed. It's not officially a grain but comes from a seed form flowering plant. Though it's not a grain but the texture similar to grain.
Buckwheat rich with flavonoids like quercetin, high antioxidants, high in minerals like iron, magnesium, phosporus, manganese, copper and many more.
You can do your research about buckwheat later.
So, how to make this recipe?
Super easy!
Let's start
Ingredients A:
- 74g buckwheat
- 35g cornstarch
- 74g white rice flour (100% rice)
- 118g tapioca starch
- 12g sugar ( i use organic cane sugar)
- 8g himsalt (himalayan pink salt)
- 15g Psyllium Husk Powder (i blend whole psyllium husk)
- 5g instant dry yeast (brand meriah)
Ingredients B:
- 309g water
- 8g acv (apple cider vinegar)
- 20 coconut oil
Instructions:
- Mix all ingredients A until well combined.
- Add water and stir well. Next add in acv, mix it. Lastly coconut oil. Mix well.
- Next do roll & fold technique. Roll out the dough until it's about half an inch thick. Then, fold the left and right sides towards the center, dividing it into three equal parts. Roll the dough up. Stitch the bottom part of the bread to tighten it.
- Grease a loaf pan with oil or butter. Put the dough into the pan and cover it with the loaf container.
- Use the water bath technique if you want to speed up the proofing process. I use the water bath technique, proofing for 1 hour and a half.
- Don't strictly follow my bread proofing time. When it's doubled in size, you can start preheat the oven to 180°C.
- Bake the bread for 45 minutes or until it's cooked (depending on your oven type)
- Take the bread out of the loaf pan, then let it cool on a cooling rack. Slice the bread when it's cooled
I mix match my sandwich bread with egg (protein). And if you want to add in some vegies, everything bagel seasoning, or anything you like.
It's super tasty, soft and Just one slice is enough to fills you up.