Gluten Free Buckwheat Bread Machine Food

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.

GLUTEN FREE BUCKWHEAT BREAD (MACHINE)

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

Steps:

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

BUCKWHEAT BREAD

Steps:

• Proof the yeast in the lukewarm water with the sugar.
• After you get a yeast sponge add the buttermilk (room temperature), salt, eggs and the three different kinds of flour and caraway seeds.
• Mix well.
• Take the dough out onto a lightly floured work surface, kneading until smooth.
• Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise until doubled in bulk.
• This will take from 1~/2 to 2 hours.
• Take the dough out and punch it down a couple of times.
• Knead and shape the dough into a loaf and place in a buttered loaf pan (9~ by 5~). Let stand in a warm place, covered with a towel, to rise for about 1 hour or until doubled in size. Preheat the oven to 400 degrees. Brush the bread with a little melted butter and bake in the oven for about 30 minutes or until light brown and the bread sounds hollow when tapped with your finger.
• Cool wrapped in a towel.

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!

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 FERMENTED BUCKWHEAT BREAD

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.

GLUTEN-FREE BREAD IN A BREAD MACHINE

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.