Food Pharmacy, Recipes
Published:
August 20, 2021
August 20, 2021
Gluten-free buckwheat bread for the crayfish party
For this year’s crayfish party, we dared to try a completely new recipe, namely buckwheat bread. This bread is naturally gluten-free, without eggs and still became just as soft as we wanted it. Yum yum!
Of course, the bread works just as well for breakfast, lunch and dinner as for crayfish and pie. We decided to add ground fennel seeds to the dough, but if you want a more neutral taste, just skip this step.
But how can buckwheat bread be gluten free, maybe you read the name and refer to “wheat”? The name is clearly a bit confusing, but the fact is that buckwheat has nothing to do with ordinary wheat. Buckwheat is an herbaceous plant and not a cereal. Thus, this buckwheat bread is gluten free!
We sliced up half our buckwheat bread and immediately froze it, a good tip if you do not plan to eat it within the next few days!
Gluten-free buckwheat bread for the crayfish party
- Servings : 1 bread 1x
Scale
Ingredients
7 1/5 dl warm water
1/2 dl olive oil
25 grams of yeast
1 tablespoon honey (optional)
5 dl buckwheat flour
3 dl oatmeal
1 1/2 dl potato flour
45 g psyllium husk
3 teaspoons salt
1 1/2 teaspoons ground fennel (optional)
Instructions
- Mix the yeast in the lukewarm water. Stir in the oil and honey.
- Mix all the dry ingredients. Then mix with the dough liquid.
- Whisk together quickly to a thick batter with an electric whisk or with a dough mixer. Let stand and expand for about 15 minutes.
- Take the dough and dust it all around with flour. Place the dough in a bowl and leave it to rise under a baking sheet for just over an hour.
- Set the oven to 225 degrees C. Cover a plate with parchment paper. Turn over the dough and cut the surface with a sharp knife.
- Bake the bread deep in the oven for at least 60-75 minutes. Take out the bread and let it cool completely before cutting into it.
- Done!
