Recipe and image from Good Without Gluten by Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase, Murdoch Books, rrp $29.99, photographed by Akiko Ida
Preheat oven to 180°C (350°F/Gas 4)
Mix together the water, oil, vinegar and eggs in a mixer.
In another bowl, combine the flours, starches, salt, sugar and xanthan gum, then add the yeast.
Add the dry ingredients to the wet and mix for 2 minutes on a low speed.
Pour the dough into a greased loaf (bar) tin. Smooth the surface of the dough with wet hands. Cover with a dry cloth and let stand for 30 minutes at room temperature.
Bake for 30-35 minutes. If you have a probe cooking thermometer, check the temperature inside the loaf; it should be 90°C (194°F) when it comes out of the oven. Turn the bread out immediately to prevent moisture condensing in the tin.
This recipe is similar to the gluten-free bread dough on page 12 but we've added buckwheat for a lovely brown colour and a stronger nutty flavour.
Delicious with: Salads and other savoury dishes, or have it for breakfast.
Makes 8 servings
| Prep Time: | 45 mins |
| Cooking Time: | 35 mins |
| Ready in: | 80 mins |
Suitable for: |
|
| Side Dish, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1135 kj |
| Calories | 271 kcal |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 47 g |
| Total Protein | 7 g |
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