Buckwheat Oat Bread Gluten Free Food

GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Using a measuring cup that holds at least two cups, fill it to the '1 cup' line with the buckwheat groats.
• Add water to the groats until you reach the '2 cup' line.
• Stir in the vinegar and oil.
• Let the mixture sit and soak for at least two hours.
• After the soak time, preheat the oven to 350 degrees.
• Add the buckwheat mixture, salt, and baking soda to a blender.
• Blend all until smooth.
• Line a baking sheet with parchment paper.
• Pour the buckwheat batter onto the parchment paper (it will be similar to pancake batter in consistency).
• Spread it out a bit with a spatula.
• Bake for 30 minutes.
• Top with your choice of toppings.
• Bake for another 10 minutes.
• Cool, cut, and serve!

GLUTEN FREE BUCKWHEAT BREAD

Steps:

• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
• The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
• Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
• Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
• Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
• When you are ready to bake, preheat oven to 350.
• Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
• If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
• If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
• Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
• Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
• Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
• The squares can also be left out to dry to make crackers.
• The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.

BUCKWHEAT OAT BREAD - GLUTEN FREE

Steps:

• Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.

GLUTEN-FREE BUCKWHEAT MILLET BREAD

Steps:

• In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
• Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
• Combine eggs, olive oil, the other half cup lukewarm water.
• Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
• Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
• It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
• Knead at least 10 minutes on a starch dusted surface.
• Shape one round loaf, place loaf in a large bowl.
• Cover and let rest in a warm place for 2 hours.
• After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
• Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
• DON'T PREHEAT!
• Bake for 1 hour.
• After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
• Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
• Enjoy!