This rice-free recipe for gluten-free buckwheat mini-loaf bread has a wonderful earthy flavor, moist texture and isn't gritty. Mini loaf pans are great for baking gluten-free breads because the batter rises nicely and bakes through without collapsing, which can be a problem when using large loaf pans to bake gluten-free breads.
Several ingredients called for in the recipe - buckwheat flour, brown rice syrup and apple fiber powder can be found at health food stores or online, although some large natural food markets carry them. Both volume and weight measurements are included for bakers that prefer baking by weight.
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 15 minutes
Yield: 3 Mini Loaves
- 1 cup / 3.9 ounces gluten-free buckwheat flour (see Cook's Note)
- 1/2 cup / 3.1 ounces potato starch (not flour)
- 1/2 cup / 2 ounces tapioca starch
- 3/4 teaspoon salt
- 1/2 teaspoon gluten-free baking powder
- 3/4 teaspoon guar gum AND 1/4 teaspoon xanthan gum (read about the Synergistic Effect of Guar Gum and Xanthan Gum
- 1 packet (2 1/4 teaspoon dry yeast) NOT instant dry yeast
- 1/8 teaspoon ground ginger powder
- 2 tablespoons apple fiber powder (available at health food stores)
- 3 large room temperature eggs
- 1 tablespoon light olive oil
- 1 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 3/4 cup / 6 ounces lukewarm, NOT hot water (hot water kills yeast!)
- Butter or coconut oil to grease loaf pans
- Cook's Note: Buckwheat flour is often sold in a "dark" variety which is made by milling buckwheat with the dark outer hull. If you prefer a less earthy flavor, try a light variety of buckwheat flour, milled from hulled buckwheat. An excellent light buckwheat flour is Bouchard Family Farms Acadian Light Buckwheat Flour which can be ordered online. I used Bob's Red Mill Organic Buckwheat Flour in this recipe.
Grease 3 mini loaf pans (5 3/4 inches by 3 inches)
In a large bowl combine dry ingredients and whisk to thoroughly combine. In a separate bowl combine eggs and liquids and whisk until thoroughly blended. Add dry ingredients to wet and use an electric mixer or a stand mixer and beat on high for about three minutes. Mixture will look like a thick cake batter.
Evenly divide the bread batter into prepared pans. Pans should each be about 1/2 full. Cover with a damp cloth and place pans in a warm, draft-free location to rise for about 40 minutes.
While loaves are rising preheat oven to 350° F / 176° C
Place loaf pans on the middle rack in preheated oven and bake for about 35 minutes or until they reach an internal temperature of about 206° F on a digital thermometer.
Remove loaves from pans immediately and brush lightly with olive oil and cool on rack.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.