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 this recipe—buckwheat flour (see the note below about this type of 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.
- 1 tablespoon butter (or coconut oil for greasing pans)
- 1 cup gluten-free buckwheat flour
- 1/2 cup potato starch (not flour)
- 1/2 cup tapioca starch
- 3/4 teaspoon salt
- 1/2 teaspoon gluten-free baking powder
- 3/4 teaspoon guar gum (read about the synergistic effect of guar gum and xanthan gum)
- 1/4 teaspoon xanthan gum
- 1 (1/4-ounce) packet dry yeast (not instant dry yeast, or 2 1/4 teaspoons)
- 1/8 teaspoon ground ginger
- 2 tablespoons apple fiber powder (available at health food stores)
- 3 large eggs (room-temperature)
- 2 tablespoons light olive oil (divided)
- 1 tablespoon honey
- 1/2 teaspoon apple cider vinegar
- 3/4 cup water (lukewarm, NOT hot water, as hot water kills yeast)
Gather the ingredients.
Grease 3 mini loaf pans (5 3/4- by 3-inches) and set aside.
In a large bowl, whisk together buckwheat flour, potato starch, tapioca starch, salt, baking powder, guar gum, xanthan gum, dry yeast, ginger, and apple fiber powder until well combined.
In a separate small bowl, whisk together eggs, 1 tablespoon olive oil, honey, vinegar, and water until thoroughly blended.
Add wet ingredients to dry ingredients and, using an electric mixer or a stand mixer, beat on high for about 3 minutes. The 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, heat oven to 350 F/176 C.
Place loaf pans on the middle rack in the 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 remaining 1 tablespoon olive oil and cool on a rack.
Use with soup or a sandwich and enjoy!
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.
About Buckwheat Flour
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. This recipe was prepared using Bob's Red Mill Organic Buckwheat Flour.