Gluten Free Buckwheat Bread (Redmond RBM-1908)

Category: Yeast bread
Gluten Free Buckwheat Bread (Redmond RBM-1908)

Ingredients

Green buckwheat flour 400 g
Gluten Free Bread Mix 80 g
Tapioca starch 20 g
Baking powder 5 g
Dry yeast 3 g
Sugar 10 g
Salt 4 g
Mustard oil 20 ml
Egg 1 PC
Water 430 ml

Cooking method

  • Mix warm water with sugar and yeast. Add egg and vegetable oil. Combine all dry ingredients and sift into the bowl of a bread machine. I put salt in about the middle of the flour mixture, since salt inhibits the activity of the yeast. Choose program 10 - gluten-free bread. Crust color - medium, weight - 750 g.
  • Egg, tapioca starch and sifted dough are the main keys to soft and pleasantly crumbly bread. Please note: in the recipe book in the "gluten-free bread" mode, it is completely in vain that it is recommended to put yeast at the very end, as with ordinary bread - you get rubber-clay bread (
  • The bread is perfectly baked, however, according to the advice from the Internet, I cover the bread maker with a thin towel on top. Put the finished bread on a board and cover with a towel. Completely cooled bread can be sliced ​​and stored in the refrigerator (if you want to keep the crisp, then store it in the bread bin).

The dish is designed for

750 g

Time for preparing:

3 hours

Cooking program:

Gluten Free Bread (10)

M @ rtochka
ElenaL, I keep looking at the bread, it's very tempting ...
Tell me, will ordinary buckwheat flour go? Is corn starch possible?
ElenaL
Good day! I think corn starch is quite suitable - it is needed to improve the structure of the bread. But I'm not sure about ordinary buckwheat flour, because it has a less mild taste and a more pronounced buckwheat shade. If this does not bother you, you can try. I made cookies from such flour, this strong taste of buckwheat seemed a little intrusive to me. There were no such problems with green)

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