Gluten Free Buckwheat Bread Machine Food

GLUTEN FREE BUCKWHEAT BREAD

Gluten Free Buckwheat Bread image

Make and share this Gluten Free Buckwheat Bread recipe from Food.com.

Provided by katew

Categories Quick Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups gluten-free flour
1/2 cup buckwheat flour
3 teaspoons gluten free baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 egg whites
1 cup reduced-fat milk
1/2 cup vegetable oil
2 tablespoons sesame seeds

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.

Nutrition Facts : Calories 190.2, Fat 15.6, SaturatedFat 2.4, Cholesterol 2.4, Sodium 174.5, Carbohydrate 10.5, Fiber 1, Sugar 5, Protein 3.2

GLUTEN-FREE BREAD IN A BREAD MACHINE

Gluten-Free Bread in a Bread Machine image

Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.

Provided by Marcia

Categories Bread Yeast Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups warm water
2 eggs
1 ½ tablespoons vegetable oil
1 teaspoon cider vinegar
2 ½ cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast

Steps:

Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
Remove when cycle ends. Cool completely before slicing.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g

GLUTEN FREE BUCKWHEAT BREAD (MACHINE)

Gluten Free Buckwheat Bread (Machine) image

I went looking for a buckwheat bread recipe on Zaar but they all had wheat flour in them as well. After hunting on the net for a while came across this one on Bob's Red Mill (bobsredmill.com). I haven't tried it yet, but apparently it comes out soft and doesn't crumble.

Provided by jackandfiona

Categories Yeast Breads

Time 4h5m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

3 eggs
3 tablespoons softened butter
1 1/2 cups milk
1 teaspoon soy lecithin (GF Dough Enhancer)
1/2 cup buckwheat flour
1/2 cup tapioca flour
1 1/2 cups brown rice flour
1/2 cup potato starch
1 tablespoon xanthan gum
1 teaspoon sea salt
1 tablespoon active dry yeast

Steps:

Place ingredients in bread machine in order, depending on manufacturer's recommendation. Choose basic cycle.
Scrape down sides of bread bowl after kneading begins if the flour is sticking to the sides to incorporate all ingredients.
Makes one large loaf.

BREAD MACHINE BUCKWHEAT BREAD

Bread Machine Buckwheat Bread image

This is a great dinner bread recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever: Ethnic Breads, in the Eastern Europe section. This is for the large 1 1/2 pound loaf. She says, "Buckwheat blini, caviar, and vodka are the classic Russian culinary triangle. Substitute thin slices of buckwheat bread for the blini for an easy, sophisticated first course. If you toast the slices, brush them with melted butter just before serving. Golden caviar and salmon roe are good economical substitutes for imported beluga or sevruga. Small dishes of sour cream, finely chopped hard-cooked egg yolks and egg whites, and minced onion are part of the traditional presentation. For a festive New Year's Eve celebration, switch to Champagne instead of vodka."

Provided by mersaydees

Categories Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup buckwheat flour
3/4 teaspoon salt
1 1/2 tablespoons sugar
1 egg
1 egg yolk
1/4 cup sour cream
1/4 cup vegetable oil
3/4 cup water

Steps:

Add all ingredients in the order recommended by your bread machine manufacturer.
Process on the bread cycle.

Nutrition Facts : Calories 2342.3, Fat 82, SaturatedFat 18.8, Cholesterol 425.6, Sodium 1876.5, Carbohydrate 343.6, Fiber 19.9, Sugar 22.7, Protein 59.8

BUCKWHEAT POTATO BREAD

Buckwheat Potato Bread image

Make and share this Buckwheat Potato Bread recipe from Food.com.

Provided by kwlabear

Categories Free Of...

Time 4h30m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup buckwheat flour
1 1/2 cups rice flour
1 tablespoon xanthan gum
3 tablespoons tapioca flour
1 1/2 teaspoons active dry yeast
1/2 cup mashed cooked sweet potato
2/3 cup warm buttermilk (not hot)
1 tablespoon butter, softened
1 tablespoon honey
1/2 teaspoon salt

Steps:

Place ingredients into your bread machine in the order suggested by your manufacturer.
Operate machine on the regular, normal, or medium cycle (whichever your machine has).
To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
Stir for several minutes or until honey just starts to foam, then remove from heat.
Stored cooled honey in an airtight container.
Serve honey spread on slices of buckwheat potato bread, if desired.
Question about this recipe?.
Ask the Chef or Ask the Community.

GLUTEN FREE FERMENTED BUCKWHEAT BREAD

Gluten Free Fermented Buckwheat Bread image

This fermented buckwheat bread is astonishing in its simplicity and its tasty, complex flavors. It makes for a great pre-workout breakfast or snack as it's packed with nutrients yet it feels light on the digestive system compared to a granola bar.

Provided by Melissa Johnson

Categories Recipes

Time 1h50m

Number Of Ingredients 12

Ingredients

450 g buckwheat groats not toasted (2 1/2 cups)
~ 3 cups of water for soaking the groats
330 g water for the batter (1 1/3 cups)
1 tsp salt
1/3 cup pumpkin seeds
3 Tbsp of toasted flax seeds
Several handfuls of pumpkin seeds and toasted flax seeds for decorating the top of loaf
Supplies
Glass bowl or large Pyrex measuring cup
Dish towel, cheese cloth, or paper towel
Loaf pan (I used a 1.5 quart glass loaf pan 8 3/4 x 5 1/4 x 3 inches. A small Pullman pan would work also but with a shorter ~60 minute cooking time)
Parchment paper

Steps:

Soak the buckwheat groats in water for 5-6 hours.
Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
Let the batter rise for another 30 minutes to an hour in your lit oven.
Preheat the oven to 350 F with pan in the oven.
Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.

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