AuthorSteve Nubie
Buckwheat is an often misunderstood plant. For one, it’s not related to wheat. In fact, it’s not even a grass or grain like most other flour sources. Buckwheat is actually a flower that produces a seed that when dried, can be milled into a flour to make a variety of baked goods including bread.
One of the advantages of buckwheat is that it is gluten free. However, like other gluten free flour sources it struggles to rise as a bread dough due to the lack of a primary fuel for yeast: gluten. As a result, other ingredients are added to this recipe to compensate for the lack of gluten as a fuel for rising. Like many gluten free recipes this gets a bit complicated from an ingredient standpoint, but if you follow the directions you should get an excellent result.
This recipe also does something that many gluten free recipes do. It combines other gluten free flour sources plus lecithin which enhances the dough and helps the rise. You may need to visit a health food store or a store that offers a diverse variety of baking options like Whole Foods or other high-end grocers to find some of these ingredients. If you or someone you know is gluten intolerant you’re probably familiar with those resources anyway. If you want to go the pure buckwheat route, just add 3 cups of buckwheat flour to the bread pan and forgo the other flours and the potato starch. Also, some bread machines have a gluten free setting. If yours does you should definitely use that setting. Otherwise, use the basic white setting and hope for the best.
Add the ingredients to the bread machine in the order indicated and ideally select the gluten free setting or the basic white bread setting for a 1.5-pound loaf, medium crust.
When done let the bread rest for 10 minutes. Slice and serve.
Ingredients
Directions
Add the ingredients to the bread machine in the order indicated and ideally select the gluten free setting or the basic white bread setting for a 1.5-pound loaf, medium crust.
When done let the bread rest for 10 minutes. Slice and serve.
HI Steve,
I made this recipe and it baked and sliced great! However, I find it needs flavor. What would you suggest? I assume used for sandwiches it wouldn’t matter, but if just having with butter it really didn’t do anything for me flavorwise.
Thank you!
Cynthia
Hi,
Having finally mastered the conversion from Cups to grams (!) I have made a very successful loaf – thank you.
However, would you be able to tell me please if I may use Almond or Oat milk instead of ordinary milk?
Thank you
Both almond milk and oat milk would work fine.
Steve
Hi Can I substitute egg yolk instead of lecithin
Yes, egg yolk would be a good substitute.
Steve
Hello there!! Thank you for the recipe.Can I ask (1)What is to be used instead of soy? (2) Also is the sample picture of the finished product, the buckwheat flour only or a mix of the other flour blends?
The picture is the final result of all of the ingredients listed in the recipe. Rice flour or additional buckwheat flour can be substituted for the soy.
Steve
Hello there!! Thank you for the recipe.Can I ask (1)What is to be used instead of soy? (2) Also is the sample picture of the finished product, the buckwheat flour only or a mix of the other flour blends?
What’s the substitute for say lecithin?
One egg yolk.
Steve
Hi Steve, I’m really new to baking – and I’ve never made bread in my life, but I JUST (hours ago) received a new Zojirushi and I’m keen to get started (on this particular recipe.) But wow, am I confused. Their directions for any bread that uses eggs states that they are beaten. Does that apply to yours too? Also, how important are egg yokes in making bread? Could I get away with using one egg here, and the whites from two or three more? Thanks!!! gary
The eggs don;t have to be beaten and you can use as many or as few or no eggs if you prefer. The eggs give a lighter texture to the bread to help compensate for the lack of gluten which yeast thrives on. Try it with fewer or none and see if you like the result.
Steve
I made this bread with pure buckwheat flour and substituted arrowroot for the xanthan gum. The bread is delicious! Is there anywhere I can find the nutritional information like calories, carbs, fat, etc. for this recipe?
If you do a Google search for “nutrition facts” it takes you to a website that lets you isolate and identify the nutritional properties of anything. Give it a try.
Steve
does it have to have the soy lecithin? I don’t do soy!
Hi Tammy,
It doesn’t have to be soy lecithin.
What other options besides soy lecithin?
Has to be powder? Liquid? Granules?
Isn’t specified in the ingredient’s list.
Please help??
Substitute one large egg yolk for every tablespoon of lecithin powder. Egg yolks also have a much higher fat content than lecithin. If that’s a problem, look for an egg replacer powder at your local health foods store. Follow the instructions on the box for proper measurements.
Steve
There is no mention of adding a small amt of sugar ?
Hi,
This recipe does not require sugar. You can add it if you like. It won’t affect the outcome.