Unfortunately Gluten-free bread is often disappointing rather dry or strong in taste, depending on the quantities of buckwheat. Here’s an excellent, fast and simple recipe, that we have selected for you after testing dozens.
100 grs. cassava flour
20 grs. buckwheat flour
80 grs. whole rice flour
100 grs. potato starch
30 grs. flaxseed
1 tbsp. cider vinegar
2 tbsp. whole sugar
1 tsp. sea salt
1 tbsp. dehydrated baker’s yeast
2 tbsp. olive oil
Pour 220 ml of lukewarm water into your blender, add the vinegar and the flaxseed. Mix and reserve till the mixture rises.
In a large separate bowl mix the flours, potato starch, sugar, salt, and yeast (If you have a food processor that kneads, use it!). Add the olive oil and the flaxseed and vinegar mixture (once risen). Knead the dough until smooth.
Turn out the dough onto a greased baking pan and allow to rest for 2 hours in a warm dry place (for example in an oven heated to 50 degrees then switched off…)
Preheat the oven to 220 degrees (thermostat 7-8). Place the bread mixture in the oven and cook for 15 minutes then turn the oven down to 180 degrees (thermostat 6) and leave to cook for another 25 minutes.
Take out the bread and leave to cool completely. It will continue to cook while cooling until it is thoroughly cooked.
The bread can be consumed on the same day or frozen in slices and defrosted in your toaster (position 1)
To vary the taste of your bread you can add seeds of your choice.