I've gotten a few requests for my gluten-free bread recipe, and I've decided the time has come for me to share it with you all! I've taken two years to modify and perfect it, and finally have it set in such a way that its ready for its big debut! :)
I'll share some photos with you of the process so you can see what I mean when I explain certain steps. (That will come later). For now, here's the recipe and some tips to go along with it. 
If you have any questions, please feel free to email me! 
Buckwheat Sandwich Bread
Yield: one 8" x 4" loaf
Ingredients:
83 g buckwheat flour
88 g tapioca starch
44 g  white rice flour
70 g brown rice flour
52 g certified gluten-free oat flour
11 g active dry yeast
8 g xanthan gum
8 g kosher salt
6 g baking powder
3/4 tsp ground flaxseed
66 g white granulated sugar
302 g water (heated to 115 °-120°F)
1.5 eggs (at room temperature)
37 g canola oil

Method of Preparation: 
1. Read through the recipe, gather all your ingredients in the correct amounts.
2. Place the buckwheat flour through the sugar into the bowl of a stationary mixer fitted with a paddle. 
3. Mix together the dry ingredients until they are well blended. 
4. While mixing on low speed, add the water (heated to the correct temperature), the eggs, and the canola oil to the dry ingredients. Once the ingredients are combined, turn the mixer speed up to medium and mix for one minute.
5. Place the dough into a greased 8" X 4" loaf pan, use a mixing spatula to gently, but firmly spread the dough evenly in the pan and cover with plastic wrap. At this point, preheat the oven to 375°F (unless your oven takes an extremely long time to heat up, then start it up earlier!). When the oven is at the correct temperature, the bread should have risen to just over the height of the pan. If it hasn't risen, give it some more time. (But do NOT over-proof). 
6. Take off the plastic wrap and bake for 35 minutes, then gently rotate the pan to ensure even baking and bake for another 35 minutes. Shut the oven off an allow the bread to cool in the warm oven. Remove from the pan after 20 minutes and allow to cool completely at room temperature. 
7. Do not cut the bread until it is completely cool. Wrap in plastic wrap and store at room temperature for up to 5 days (it will dry out over time) or freeze and take out servings to toast as needed. 
 


Kathy DiOrio
07/18/2013 10:24pm

the only question i have is I have never used a recipe in grams before. How does a gram translate over to tsp. cups, ect.?

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Katie Johnson
07/20/2013 8:45pm

Kathy, I will measure the ingredients when I bake up this week's batch! I'll let you know conversions to volume measurements after that.

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