This bread is made with homemade oat flour and buckwheat flour (by grinding rolled oat and buckwheat). For binder, 2 tbsps ground psyllium husk is used to replace 2 tsps xanthan gum. The bread comes out soft but more crumbly. It is best served fresh from oven.
Gluten-Free Oat-Buckwheat Sandwich Bread with Psyllium Husk Recipe | Dietplan-101
- 1 1/2 cups gluten-free oat flour
- 1/2 cup buckwheat flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 2 tbsps ground psyllium husk (or 2 tsps xanthan gum)
- 1 1/4 tsps salt
- 2 tsps instant yeast
- 1 cup warm water
- 1/2 tsp cider vinegar (or lemon juice)
- 2 tbsps honey
- 3 tbsps olive oil (or softened butter)
- 2 large eggs
- Mix flours, starches, psyllium husk, salt and instant yeast with a stand mixer with paddle attachment (or hand mixer) until well combined.
- Add vinegar and honey to the water and mix well.
- Add in the liquid gradually and mix until the mixture has come together (it is dry and crumbly).
- Mix in olive oil and beat at low speed until blended.
- Add in eggs, one at a time (beat at low speed until incorporated before adding another).
- When all eggs are added, scrap the side and bottom of the mixing bowl, then beat the batter at high speed until smooth (about 3 minutes, add extra 1-2 tbsps water if the batter is too dry).
- Scrap the sides of the mixing bowl, cover and let the thick sticky batter rise for 45 minutes (at room temperature).
- Lightly grease and line a loaf pan (9″ x 5″ x 2.75″).
- Transfer the risen batter to the prepared pan, then smooth the surface with wet spatula and fingers.
- Put the pan in a closed oven and let the batter rise until it domes nicely, about 12-15 minutes.
- Set the oven to 355°F/180°C and bake the bread for about 35-40 minutes, or until golden brown.
- Remove the bread from the pan immediately and cool on a wire rack before slicing.
- When cooled, cut into slices using a serrated knife. Best served fresh from oven.