I used the recipe on the back of the Arrowhead Mills Organic Gluten Free Buckwheat Flour bag as a guide for creating this bread recipe. I was also inspired the Buckwheat Dinner Roll post made by Low FODMAP Foodie.
Buckwheat FODMAP Friendly Bread
- 1 ¼ Cups Buckwheat Flour
- 2 ¼ Cups GF All Purpose Flour Mix
- ½ tsp salt
- ½ tsp baking powder
- 2 tsp brown sugar
- 1 TBsp active dry yeast (not instant)
- 1 ¼ Cups warm water (120 F – 130 F)
- 3 TBsp maple syrup
- 1 TBsp oil
- 1 TBsp white vinegar
- 3 eggs
Pour warm water and maple syrup into large mixing bowl. Sprinkle with yeast and allow to sit while working on the rest of the recipe. Sift or whisk together the first 5 dry ingredients. Check on yeast, it should be slightly bubbly. Combine oil, vinegar, and eggs in a small bowl before adding them to the yeast and water mixture. Beat wet ingredients briefly before adding all the dry ingredients. Mix until batter is smooth. It will be wet and sticky. Scrape down sides and fold batter from bottom of bowl before covering with cling wrap. If your kitchen is not hot, warm a wet dish in your microwave for a minute and then drape it over the batter bowl to assist the rising process. Let batter double for about 40 – 60 minutes. Use a spatula to “punch” down batter. Scrape batter into a greased glass loaf pan or oven safe bowl. Allow to rise again, and then bake in a 350F oven for about 40 minutes, or until dark brown and internal temperature is between 190F – 210F. After about 10 – 15 minutes of cooling in pan, turn the baked bread out onto a rack to finishing cooling.
I covered my loaf with sesame seeds prior to baking, but a lot of them fell off before I sliced the bread. Still, they added a nice look and an extra bit of crunch. I was very pleased with the result of this recipe and will make it again. This was only my second attempt at gluten-free bread and vastly better than the first loaf I made with only a GF All Purpose Flour Mix. I confess to reading a lot of different recipes and “how-to” posts before this retry.