Gluten-free Buckwheat And Rice Bread
The gluten-free bread is common among people with celiac disease and do not digest well this protein. However, it is gradually becoming part of the diet of those people who seek alternatives to wheat flour to lead a more varied and digestive diet.
Find out in this article how to quickly and easily prepare gluten-free bread that the whole family will love.
Is it complicated to make gluten-free bread?
On the internet we can find numerous gluten-free bread recipes with all kinds of alternative ingredients.
However, most of these recipes are made with expensive and hard-to-find ingredients that don’t have good textures or require complicated processing.
The gluten-free bread that we present in this article has all possible advantages:
- The ingredients are easy to find.
- It is cheap.
- It has a spongy but compact consistency.
- Its processing is easy as it is made with a blender and does not need to be kneaded.
Buckwheat is gluten-free
Buckwheat is native to the Asian continent, although nowadays it is grown in several countries.
Its name must not mislead us, it is not a cereal. We are speaking, in fact, of a seed, with all the nutritional advantages that this entails.
In this way, we will be able to eat bread with fewer carbohydrates and more protein and fiber. Contains more than 10% of easily absorbed proteins, as well as 8 essential amino acids.
The name buckwheat is a clue that it can be used exactly like regular wheat. In fact in France it is used to prepare savory crepes to which it gives a strong and characteristic flavor.
Rice flour as an alternative
Rice flour is very common among celiacs as it is gluten-free, has a neutral flavor and can be used just like wheat flour.
However, if we do not combine it with other flours, the consistency may be too compact.
We recommend using brown rice flour to replace refined ones which, lacking the fiber of the cereal, will make the recipes more indigestible and could cause constipation.
Gluten free bread recipe
Ingredients
- 2 eggs
- 2 cups of water (500 ml)
- ½ cup of extra virgin olive oil (100 g)
- 2 tablespoons of brown sugar (20 g)
- 1 tablespoon of sea salt (10 g)
- 2 cups of buckwheat flour (220 g)
- 1 cup of rice flour (120 g)
- 1 sachet of dry baking powder (12 g)
- Sunflower, sesame, flax or chia seeds (optional, for decorative purposes only)
Tools
To process this bread we will need a blender.
What needs to be done?
- We whisk the two eggs for at least a minute. This step is important for the bread to be spongy.
- We add the liquid ingredients, the water and the oil, and blend again.
Note: If the room temperature is cold, the water must be hot.
- Add the sugar and salt, whisk and set aside.
- We mix the two flours, add them little by little in the blender and we work everything to the best.
- We add the yeast and whisk again. The result will be a rather liquid dough.
- We heat the oven to 200 ºC and put the bread dough in the fridge for about 15 minutes. The sudden change in temperature will activate the leavening process and we will thus obtain a more spongy bread.
- After this time, we put the bread in the mold and, if we wish, sprinkle some seeds on it.
- Let’s put it in the oven and cook for about 40 minutes at 180 ºC.
- We check that the inside of the bread is baked with the help of a knife. If the knife is clean, then the bread is ready.
Ideas
If we like this gluten-free bread, we can create variations of this recipe by changing some of the ingredients:
- Spices such as ginger, cinnamon, cardamom, or cayenne pepper.
- Aromatic herbs such as oregano, thyme, rosemary and basil.
- Garlic powder or shredded.
- Vegetable drink (coconut, almonds, oats) instead of water.
- Corn or chickpea flour.
- Sweet version of bread with cocoa, spices, honey, dried fruit, etc.
