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The Lake News Online
  • Recipe of the week: Gluten free buckwheat break

  • Makes 4 loaves, 48 slices
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  • Makes 4 loaves, 48 slices
    2 cups lukewarm water
    14 ounces lukewarm soy milk
    3 tsp salt
    1 Tbsp brown sugar
    3 eggs
    1 Tbsp Instant yeast
    1Tbsp Xanthan gum
    1 pound buckwheat flour (2-3 cups)
    11 ounces rice flour (about 2 cups)
    In a mixing bowl fitted with the whip, combine the water, soymilk, salt, brown sugar, eggs, instant yeast and xanthan gum. On low speed, gradually add the flours. Pour the batter in paper-lined or well buttered loaf pans. The pans should be nearly half full. Let the batter ferment until increased by 50 percent, about 1 hour. Bake at 425°F (219°C) until the bread sounds hollow when lightly tapped on the bottom for 35 to 40 minutes.
    Nutrition Information (per slice): 65 calories, 1 g fat, 178 mg sodium, 12 g carbohydrates, 1.3 g fiber, 2 g protein
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