This gluten free and dairy free buckwheat sandwich bread is soft and springy and wonderfully moist, something you don’t often find in a gluten-free bread. Adapted from a recipe by Felicia Lim at Gluten-Free Dish by Dish.
Buckwheat Sandwich Bread
This gluten-free and dairy-free buckwheat sandwich bread is soft and springy and wonderfully moist, something you don’t often find in a gluten-free bread. Adapted from a recipe by Felicia Lim at Gluten-Free Dish by Dish.
Ingredients:
- 1 3/4 cup King Arthur Gluten Free Bread Flour
- 1/2 cup buckwheat flour
- 3 Tbsp psyllium husk powder
- 2 1/4 tsp instant dry yeast
- 1 Tbsp sugar
- 1 tsp salt
- 1/3 cup oil I used avocado
- 1 tsp apple cider vinegar
- 1 1/2 cups warm water plus 1-2 Tbsp until right consistency is achieved
- 2 large eggs beaten
Instructions:
- Preheat oven to 350°F. Grease a 9×4 metal loaf pan and set aside.
- In a large mixing bowl, combine the dry ingredients (flour through salt). Whisk to combine.
- Add in the wet ingredients (oil through water) and mix with a wooden spoon until combined. Add in the eggs and mix for another minute, until your batter resembles a thick pancake or cake batter.
- Transfer the batter to your prepared loaf pan and smooth out the top with wet hands or a spatula. Cover with a damp towel and set aside in a warm spot to rise for about 30 minutes. The dough should be above the top of the pan but not spilling over.
- Once ready, place the loaf pan in the oven and bake for 45 minutes, or until the bread is dark brown on top and sounds hollow when you tap it. Remove from the oven and let the bread cool for 5-10 minutes before transferring to a wire rack to cool completely.
- Once the bread is completely cool (2-3 hours later), slice bread into 12 slices. Bread can be stored in the refrigerator in an air-tight container or in the freezer for up to 3 months.