Gluten-free Buckwheat Rice Bread: Easy To Prepare And Delicious!

Did you know that buckwheat, despite its other name

Consuming gluten-free bread is common among people with celiac disease, as well as those who don’t digest this protein very well.

However, it is also starting to form part of the diet of those who want to find alternatives to wheat flour. And, thus, benefit from a more digestible and varied diet.

Find out in this article how to make gluten-free bread in a very easy and fast way. It’s a recipe that the whole family will love.

Is it difficult to make gluten-free bread?

On the Internet we can find many recipes for gluten-free bread with all kinds of various ingredients.

However, most of these recipes, often made with expensive or hard-to-find ingredients, do not have a good texture or require complicated preparation.

On the other hand, the gluten-free bread that we show you in this article has all the possible advantages:

• The ingredients are very easy to find.
• It is economical bread to make.
• It has a chewy, yet compact texture.
• Its preparation is easy, since it is done with a whisk and does not require kneading.

Buckwheat does not contain gluten

Buckwheat is native to the Asian continent, although today it is cultivated in many countries such as Spain or France.

Despite its common name as buckwheat, buckwheat is not a wheat or a cereal. It’s a seed, with all the nutritional benefits that come with it.

Therefore, we will be able to eat bread with less carbohydrates and more protein and fiber, because it contains more than 10% of easily assimilated protein, as well as the 8 essential amino acids.

Its other name,  buckwheat, tells us that we can use it in the same way as normal wheat. In fact, in France, it is indeed used to make savory pancakes, which gives them a strong and characteristic taste.

Rice flour as another alternative

Consumption of rice flour is very common among celiacs because rice does not contain gluten. It has a very neutral taste and can be used in the same way as wheat flour.

However, if we use it without combining it with other flours, the texture of the bread may be too compact.

We recommend the use of whole grain rice flour, as most of the flours found on the market are refined. As the fiber has been removed, the recipes will be more indigestible and may cause constipation.

Gluten-free bread recipe

Ingredients

• 2 eggs
• 2 cups of water (500 ml)
• ½ cup extra virgin olive oil (100 g)
• 2 tablespoons of brown sugar (20 g)
• 1 tablespoon of sea salt (10 g)
• 2 cups of buckwheat flour (220 g)
• 1 cup of rice flour (120 g)
• 1 sachet of dry yeast powder (12 g)
• Sunflower, pumpkin, sesame, flax or chia seeds (your choice, for decoration)

Utensils

• To make this bread you will need a whisk.

How should I do it?

• First, beat both eggs for at least a minute. This step is important to make the bread soft.
• Then add the liquid ingredients, water and olive oil and whisk again.

Note : If the room temperature is cool, the water should be lukewarm.

• Then add the sugar and salt, whisk again and set aside.
• Mix the two flours separately and dry. Then add them slowly to mix them with the other ingredients.
• Finally, add the yeast and beat again. The result will be a relatively liquid mass.
• Preheat the oven to 200 ºC and put the bread dough in the refrigerator for 15 minutes.
• The sudden change in temperature will activate the fermentation process and you will have a soft bread.
• Then put the dough in a mold and, if desired, sprinkle a few seeds on top.
• Put in the oven and cook for 40 minutes at 180 ºC.
• At the end of this period, check that the inside of the bread is well cooked using a knife. If it comes out clean, the bread is ready.

Some additional suggestions

If you like gluten-free bread, you can try out other flavors for this recipe by changing some ingredients:

• Spices like ginger, cinnamon, cardamom or cayenne pepper.
• Aromatic herbs like oregano, thyme, rosemary or basil.
• Garlic powder or ground garlic.
• A vegetable milk (coconut, almond or oatmeal) to replace the water.
• Corn or chickpea flour.
• A sweet version of bread, with cocoa, spices, honey, nuts, etc.