Gluten-Free Buckwheat Bread

I adapted this recipe from Aran Goyoaga’s Spiced Chocolate Cranberry Yeast Bread. Aran has long been my favorite resource for gluten-free baking and this adaptation has become for me, the perfect basic brown bread. It is a breeze to make and the bread isn’t gummy like so many other gluten-free recipes I’ve tried. I like it best toasted and slathered with salted butter.

GLUTEN FREE BUCKWHEAT BREAD

2 1/3 cups (525 grams) full-fat milk, heated to 105°F

2 Tbsp molasses (about 40 grams)

1 Tbsp (12 grams) active dry yeast

3 Tbsp (30 grams) psyllium husk powder

1/4 cup (30 grams) fine flaxseed meal

2 cups (240 grams) buckwheat flour

1 cup (120 grams) tapioca starch

1 1/2 tsp kosher salt

Preheat oven to 425°F. Dust the inside of a one-pound loaf pan with some buckwheat flour.

In the bowl of a stand mixer whisk together the oat milk, molasses, and yeast and proof for about 10 minutes until bubbly. Whisk in the psyllium and flaxseed and let it gel for 5 minutes.

Add the remaining ingredients and using a dough hook, mix the bread on medium speed until it comes together and feels smooth. The dough will be sticky and moist. Add a touch more milk if it feels dry.

Dust your work surface with some buckwheat flour and shape your bread into a log that is about 8 inches long. Place the dough inside the prepared loaf pan, cover with a kitchen towel and proof for about 45 minutes or until nearly doubled. 

Dust the dough with a bit more flour and bake for 30 minutes. Then, carefully invert the bread out of the pan and place directly on the oven rack. Reduce the oven temperature to 375°F and bake for another 30 minutes.

Transfer the bread to a wire rack and let it cool for at least 1 hour before cutting. It is important to let the bread cool before slicing so the crumb sets and doesn’t become gummy. Store the bread wrapped in a kitchen towel or how I do, cut-side down on the cutting board.