Gluten-Free Buckwheat and Flaxseed Bread

Name: Gluten-Free Buckwheat and Flaxseed Bread
Cuisine: Northern Europe
Ingredients: ½ teaspoon salt; 30 g brown rice flour, sieved; olive oil, for greasing; 110 g tapioca starch, sieved – measure into a separate bowl; 2 egg whites (50 g); 1 large egg; 100 g buckwheat flour, sieved; 50 g freshly ground brown flaxseeds; 120 ml tepid milk; 1 teaspoon black treacle or honey; 15–18 g fresh yeast or 10 g Doves Farm gluten-free quick yeast; 15–18 g fresh yeast or 10 g Doves Farm gluten-free quick yeast; 1 teaspoon black treacle or honey; sesame seeds

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

I love this nutty and nutritious wholegrain loaf. It’s ideal for sandwiches and great for toasting. It’s a light yeasted dough that doesn’t require any xanthan gum or psyllium husk, which is a bonus if you have run out! I make it frequently.

Ingredients

1 teaspoon black treacle or honey
120 ml tepid milk
15–18

Europe
Ireland
Bread
Gluten-free
Vegetarian

Method

Add the treacle or honey to the tepid milk, stirring to dissolve it, then sprinkle the fresh or dried yeast on top. Allow to stand somewhere warm for 10 minutes to froth up.

Whisk together the large egg and the egg whites in a large bowl. Stir the milk and yeast mixture into the whisked eggs, then mix in the ground flaxseeds. Set aside to allow the flaxseeds to absorb the liquid for 10–