Posted by admin | Posted in buckwheat flour | Posted on 02-03-2011
My boyfriend is allergic to almost everything. Sugar, Wheat, Oats, Corn, Rice, Peanut, Milk, Eggs, Peas…We are looking for a buckwheat flour bread recipe, since its all we can think of that he is not allergic to. We are beginning to realize that no matter what recipe we use, buckwheat flour doesnt rise or turn out, ever. not after kneading for 15 min, or in a bread machine. Any Advice to help the dough rise? Is Tapioca a good flour for baking? Are there any other flours that I can add? Any tips will help…and recipes as well
I’m not sure if this recipe will do but posting it for you too look at! Have a look at the links below, hope it helps…. good luck
Jesse’s Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread
This recipe comes to us from Susan Carmack.
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ – 2 cups water
1 teaspoon cider or rice vinegar
Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F – 30 min for bread and 15 minutes for the buns.
Info on buckwheat I found for you:
Since buckwheat flour is gluten free, it is usually combined with wheat flour so that the dough will rise.