This recipe has been a long time in the making. I’ve been looking for a gluten free bread that still tasted like good old fashioned yeasty bread. You know, the kind you can slather in peanut butter and jam and be satisfied with. Most gluten free bread you buy in stores is made of rice flour and potato starch and corn starch and none of that has any nutritional value really….it just wouldn’t do. I wanted a bread with flavor and oomph that was good for us too.
I was inspired by the recipe for Buckwheat Pancakes I shared a while ago. I noticed that buckwheat flour is goopy and produces ‘strings’ and it held up really well to rising – in pancake form anyhow. I was curious to see what would happen if I tried to make bread with it. Well, after much trial and error the results were pretty good and now this is our staple bread. I make it once a week and am confident to feed my family a clean, gluten free bread that isn’t just full of empty starches and stabilizers.
I buy both buckwheat flour and oat flour at our health food store. Buckwheat flour can be found in stone ground and light varieties. I prefer the light type as it’s ground finer and is less gritty. Oat flour is gluten free when you buy it certified as such – regular oats can be contaminated during processing. Either way, you can pulverize your own oats to make oat flour but I buy it ready to go in flour form. I also recommend adding ground flax which really adds a ‘whole wheat’ type flavor to this bread plus those omega 3s we’re all looking for in our diet.
- 1 and ¾ cups hot water
- 1 tbsp quick acting yeast
- 1 tbsp honey
- 3 cups oat flour
- 1 cup buckwheat flour
- 3 tbsp arrowroot or tapioca starch
- 3 eggs
- ½ tsp salt
- 3 tbsp chia seeds or ground flax or both (optional)
- Please note: This recipe requires a large loaf pan - mine has a six cup capacity.
- Preheat oven to 350 and grease a bread pan with oil (I use coconut oil)
- Add water to small bowl (I use hot from the tap - not boiling) with honey and yeast. Set aside.
- In large bowl add all dry ingredients and mix with a fork to break up any lumps.
- Add eggs to the large bowl along with water/honey mixture and stir well.
- You should get a thick and sticky mixture that is more like batter than traditional bread dough.
- Transfer batter to your bread pan and smooth the top with a wet spatula. Cover with a damp tea towel and leave to rise for 1 hour.
- After your bread has risen (mine rises to the top of my pan) place in a pre-heated oven and bake for 1 hour. Let cool in the pan 20 min and remove from pan to a rack to completely cool.
- Store in a zipper bag in the fridge for up to 10 days.
I really hope you try this bread – as bread goes, it’s fairly easy to make as long as you have the time to dedicate to it’s rising. It’s pretty forgiving in that I’ve used more oat or buckwheat flour depending on what I had on hand and have even used some almond flour once as I had been short on the oats and it worked out well. I prefer not to use almond flour however as that would mean I can’t send it with my daughter to school. Both my kids eat this bread with no complaints and my husband likes it also. It’s perfect for peanut butter!