Gluten Free and Dairy Free Buckwheat Bread/Buns
Well it has been awhile since I posted. I guess we all get side tracked from time to time. I’m hoping to make more regular posting. In the meantime, I’ve been baking and cooking up a storm, but I just haven’t taken the time to share my recipes as I had planned. This recipe is the recipe I have been tweaking the most lately. So here goes. I will say this is not a quick recipe as most yeast breads are not. But I think I have streamlined it quite a bit.
This recipe uses a scale to measure out ingredients. g=grams. I have found that I really like using a scale, it is easier for me and I think it makes a more consistent bread.
3 cup warm water
16 g dried yeast
40 g psyllium husks (Can be purchased on Amazon, do not use powder)
95 g honey
12 g apple cider vinegar
260 g light buckwheat flour (I use Anthony’s Organic Buckwheat from Amazon)
200 g tapioca Flour (Potato Flour is acceptable but I do not eat nightshades)
180 g brown rice flour
20 g salt
Put 1 cup warm water in a small bowl and 2 cups of warm water into another bowl. In the 1 cup bowl mix in yeast and honey and let proof. For the remaining 2 cups stir in the Psyllium husks and let stand until it gels. In a large mixing bowl, mix the remaining dry ingredients together.
Once the yeast mixture has proofed, add it to the dry ingredients along with the psyllium mixture and the vinegar. Stir together, if needed, you may knead with your hands to get it mixed. I also, use a standing mixer sometimes. Once the dough has been mixed so all the ingredients are fully combined (because this is gluten free a long knead in not necessary), lightly oil the mixing bowl with olive oil and return the dough to the bowl. Cover bowl with damp towel.
Put dough somewhere to proof until it doubles in size. In a proofing oven it’s about 45 minutes.
Once the dough is doubled, divide the dough into 80 g dough buns or divide the dough in half to make two loaves of bread. I use a 7” proofing baskets for the bread so it has a pattern on top when I flip in out after proofing. If you use a proofing basket, dust with brown rice flour before putting the dough in. A proofing basket is optional. You can just form the bread into to round loaves. Put buns/bread onto parchment paper for proofing and baking. Cover the Buns/Bread with damp towel and let dough double again. Once doubled, remove bread from proofing baskets and crisscross top or create other patterns. I also crisscross the buns.
Place pan of water on the bottom shelf as it will make steam during baking. Preheat oven to 480ºF, bake buns for 15 -20 minutes until golden brown and hard on the outside. For the bread, bake at 480ºF for 15-20 minutes, remove water pan and lower temperature to 450ºF bake for another 10 minutes. Add foil to top of bread on bake another 15-20 minutes.
Note: Be careful when you open the oven, the steam is very hot! Everyone’s oven is different so take care to shorten times the first time you make this recipe.
Tip: If you cut the bread down the middle, cut out your pieces you desire, then put it back together it will not dry out as fast.
Tip: You can freeze bread and buns. I wrap them in foil and them put them in a plastic freezer bag. I store my bread in small quantiles on the counter so that it stays fresh. I wrapped them in foil and then I put them into a linen bag.
Tip: This bread dough is versatile. I use it for pizza crust, precook the crust before adding ingredients. I have also made sweet rolls.
I’m working on (still tweaking) a gluten free and dairy free pumpernickel bread currently so check back later.
