Gluten Free Buckwheat Bread Machine Recipes

Steps:

• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.

Steps:

• Place ingredients in bread machine in order, depending on manufacturer's recommendation. Choose basic cycle.
• Scrape down sides of bread bowl after kneading begins if the flour is sticking to the sides to incorporate all ingredients.
• Makes one large loaf.

Steps:

• NOTE: This recipe has been tested at high altitude (3440 ft.). You may need to increase the sugar or yeast a tiny bit at lower altitudes. I recommend that you make single test loaf batches until you are happy with your results, then you can go ahead with the big batch of mix. Do not substitute guar gum for the xanthan gum. Guar gum interferes with the action of the yeast.
• Combine all mix ingredients thoroughly. Store in a container or Ziploc bag, in the fridge.
• Using the mix: Put eggs, water, vinegar, and lemon juice into breadmaker pan.
• Add bread mix and yeast.
• Add oil, a little in each corner of the pan.
• Set bread machine for 3 hour cycle (light crust).
• Shortly after the first mixing cycle begins, use a rubber spatula to scrape the sides of the pan and the kneading blade to ensure that the dough is thoroughly mixed.
• After baking, let the loaf cool for 10 minutes in the pan before turning out onto a wire rack.
• For a yummy option, use melted butter instead of cooking oil.

Steps:

• Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
• Remove when cycle ends. Cool completely before slicing.

Steps:

• Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.

Steps:

• Soak the buckwheat groats in water for 5-6 hours.
• Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
• Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
• Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
• Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
• At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
• Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
• Let the batter rise for another 30 minutes to an hour in your lit oven.
• Preheat the oven to 350 F with pan in the oven.
• Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
• Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.