I am in search of creating the best gluten free bread. I have been studying, researching and trying different ideas.Jump to Recipe
My GF Buckwheat Bread is one of the first recipes that I have made with this new critical eye on gluten free bread making. One take away is that honey is a good idea. To me the flavor of gluten free breads are not as sweet as the gluten versions. Honey is a natural way to get back the sweetness. Now, maybe the flavor difference is more from the gluten free flours?
The challenge in gluten free recipes is the loss of the gluten. It takes a balance of gluten free flours and gum to get to the similar properties. I am using Alton Brown and his GOOD EATS for the science. I am using trial and error to find the best result. Some examples of earlier gluten free breads I have made that I enjoyed but lacked a good understanding include:
GF ARTISAN FLAX BREAD
TEFF AND OAT FLOUR GLUTEN FREE BREAD
GLUTEN FREE HONEY WHITE BREAD
The last bread is the most popular on my blog and the most copied by my readers. It is a winner. Two of the factors that make this recipe so consistent is the honey and apple cider vinegar. I do not know the science but I am adding these components to all my breads now.
The flour cast of characters.
The making and developing of the gluten free dough.
The GF Buckwheat Bread Plated.
GF Buckwheat Bread
My journey on the science of gluten free breads begins with this GF Buckwheat Bread. One of the initial keys is adding apple cider vinegar and honey.
- 2 3/4 Cup GF Buckwheat Flour
- 1/4 Cup Flax Seed Meal
- 1/4 Cup Potato Starch
- 1 Cup Chickpea flour
- 2 Tbsp Xantham gum
- 2 Tbsp Honey
- 2 1/2 Tsp Active Yeast
- 3 Cups Water
In a stand mixer, fitted with the paddle attachment, add the yeast to all the dry ingredients. Mix slightly. With the mixer on low speed, slowly add in the liquid. Yo are looking for a wet and sticky dough. Watch the dough form and as it starts to come together add the honey – you made not need all the water or you made need more. When the dough pulls away from the side, let the mixer run for another minute. When the dough is done, place in a bowl and cover with a towel. Let the dough rise for 2 hours. It will not rise that much.
Form the dough on a piece of parchment paper and let rise for another 30 minutes.
While the dough is rising, turn your oven on to 450 degrees and heat a pizza stone for 45 minutes. When ready to put the bread in the oven, add a broiler tray filled with a couple inches of water in the bottom of the oven. This will help crisp the exterior.
Slide the parchment paper with the dough on to the pizza stone. Cook for 45 minutes. Allow the bread to completely cool before cutting. I now wait a full day.
Serve and enjoy!