Saturday, 6 May 2017

Buckwheat Bread

Rejoice ye coeliacs. Rejoice all you lifestyle gluten freers (coeliacs can only do so if their packet of buckwheat flour is labelled gluten free).  Here is a recipe for buckwheat bread and it's very edible.

Buckwheat flour, known as farine de sarrasin or farine de blé noir in French is widely available as it is a traditional ingredient in the Breton style savoury pancakes called galettes.

500 g buckwheat flour
350 ml water at 40°C
2 tbsp canola oil
2 tsp dried yeast
2 tsp sugar
1 tsp salt
1 tsp cider vinegar
2 eggs
2 tbsp seeds (optional)

  1. Mix all the ingredients using the paddle beater on a stand mixer. Mix for about 5 minutes, scraping down the sides of the bowl half way.
  2. Cover the mixing bowl with cling film and put it in a warm place for half an hour.
  3. Stir the dough, which will be quite wet.
  4. Tip the dough into an oiled 10 cm x 26 cm loaf tin. You can use a smaller tin, but don't go larger.
  5. Cover the tin and set in a warm place for 40 minutes.
  6. Turn the oven on to heat to 240°C while the dough proves.
  7. Bake for 40 minutes.
  8. Leave in the tin for 5 minutes before turning out onto a rack to cool.


chm said...

This bread de sarrasin looks great. i wish I were equipped, I'd try it.

Ken Broadhurst said...

You can make the same kind of bread with corn meal (semoule de maïs). I think corn (maize) is gluten-free, non?

Susan said...

Maybe you'll have to stay with someone who has the necessary and then try it?

Susan said...

Yes corn (maize) is GF. I've never used corn meal on its own, always with some other GF flours, like chickpea and rice.

Colin and Elizabeth said...

You must make sure the buckwheat flour is milled separately and in a mill that does not mill grains that contain Gluten. In otherwords it MUST be marked Gluten Free. Most of it isn't.

Ken Broadhurst said...

In the U.S. South, people say corn bread should contain no wheat flour and no (added) sugar (corn is sweet enough). In the North, corn bread is made with a mix of corn meal and wheat flour, with sugar added.

Ken Broadhurst said...

Surely the amount of gluten that a person consumes has a certain importance. Is a minuscule amount all that dangerous? It's not a poison or anything...

Susan said...

Ken, if you are coeliac as much as a single crumb matters. You may not suffer any externally visible effect but you will have killed the villi in your gut and they take a couple of weeks to grow back. In that time you are not absorbing important nutrients. Coeliac is a serious disease, with knock on effects beyond not just being able to eat gluten. Other parts of the body are affected over time and it causes degeneration. That's my understanding anyway.

Susan said...

Yes, I use your recipe for cornbread, which is half wheat, half maize, but I was meaning when I want to make something GF I blend with other GF flours.

Susan said...

Elizabeth, thanks for the extra info. Those traps for the unwary are a pain. I've updated the post.

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