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.
3 tbsp. Softened butter
1 tbsp. xanthan gum
1 tsp. sea salt
1 ½ cups of milk (110° F./43° C.)
1 tsp. Soy lecithin
½ cup of buckwheat flour (or 3 cups for pure buckwheat bread)
½ cup of tapioca flour (omit if pure buckwheat bread)
1 ½ cups of brown rice flour (omit is pure buckwheat bread)
½ cup of potato starch (omit if pure buckwheat bread)
1 tbsp. Bread machine yeast or active dry yeast
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.