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Print Recipe
Homemade Gluten-Free Buckwheat Bread Recipe
Buckwheat bread is a useful and gluten-free product, ideal for diet slimming and people allergic to gluten, and just for those who watch their diet.
Cook Time 90 minutes
Servings
loaf
Ingredients
Cook Time 90 minutes
Servings
loaf
Ingredients
Instructions
  1. Add sugar to the warm water, cut the yeast and leave for 10 minutes to activate the yeast. In a small bowl drive in the eggs, shake them with a fork, add sunflower oil, stir. In a bowl sift 250 grams of buckwheat flour, add salt and pour the egg mixture and yeast.
    Add sugar to the warm water, cut the yeast and leave for 10 minutes to activate the yeast. In a small bowl drive in the eggs, shake them with a fork, add sunflower oil, stir. In a bowl sift 250 grams of buckwheat flour, add salt and pour the egg mixture and yeast.
  2. Stir the dough and if you need to pour the flour, it should turn out like wet sand, I took the flour in total 300-320 grams.
    Stir the dough and if you need to pour the flour, it should turn out like wet sand, I took the flour in total 300-320 grams.
  3. Interfere with another spoonful of batter about 3 minutes and put it into the form for baking bread. I greased it with sunflower oil. Cover with a film and a towel and leave to rise in a warm place without drafts for 1-1.2 hours.
    Interfere with another spoonful of batter about 3 minutes and put it into the form for baking bread. I greased it with sunflower oil. Cover with a film and a towel and leave to rise in a warm place without drafts for 1-1.2 hours.
  4. Bake the bread in a preheated 220 degree oven for 35 minutes. If you have a strong oven bakes, bake at 200 degrees. The finished bread is removed from the form and allow it to cool. Bon appetit!
    Bake the bread in a preheated 220 degree oven for 35 minutes. If you have a strong oven bakes, bake at 200 degrees. The finished bread is removed from the form and allow it to cool. Bon appetit!

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