One of the things that every gluten-free person misses most is bread without a doubt. There are lots of brands that sell gluten-free bread nowadays but, in my opinion, they are not close to the real thing. Here I present you with an incredible bread, so good that you won’t miss the gluten one.
Spongy Parmesan Buckwheat Bread Loaf
Course: Breakfast, LunchCuisine: AmericanDifficulty: Easy12
servings15
minutes40
minutes300
kcalThis loaf of bread is so spongy and firm that you wont believe it! Did I mention you don’t have to knead it?
Ingredients
50 g ground chia
50 g grated parmesan cheese + some more to sprinkle over the bread
150 g buckwheat flour
200 g white rice flour
140 g tapioca starch
3 g xanthan gum (1 tsp)
8 g salt (1 tsp kosher salt)
20 g honey (2 tbsp)
12 g instant yeast (2 tsp)
30 g olive oil (2 tbsp)
1 tbsp apple cider
2 large eggs
400 ml warm water (1 1/3 cups + 1 tbsp) (105 to 110°F / 40 to 43°C)
Directions
- Mix the water, honey and yeast and leave it there for 5 minutes until it starts foaming.
- Meanwhile, mix all the dry ingredients to homogenize the flour mixture.
- Incorporate all the ingredients in a food processor or blender and mix until everything looks homogeneous. Use a silicon spatula to scrape the borders while mixing to ensure that everything mixes up.
The dough that will result will be moist, sticky and not firm at all, but don’t worry! Usually gluten-free doughs have this liquid form (the best part is that you don’t have to knead them, just mix them up a lot!) - Transfer the dough to a greased non-stick loaf tin. Dont fill more than the middle of the recipient!! Just use another loaf tin 🙂
- Now is the time for the yeast to shine. Wrap the loaf tin in plastic and let the dough proof in a warm environment. I use the oven preheated to 120°F (45°C), leaving the door open for 1 minute before putting the dough inside. Keep the light on to keep it warm.
Let is rise for 45-60 minutes. - Carefully take the dough from the oven and preheat it to 410°F (210°C).
- Remove the plastic and sprinkle the dough with parmesan cheese at discretion 😉
- Now it’s baking time! Bake for 35-40 minutes. It will get golden brown, but you will know when its ready when the internal temperature in the middle is 200°F (94°C).
- Turn off the oven, open the door, and wait for 15 minutes.
- Transfer the bread to a wire rack and let it cool. Let it cool a bit before cutting it so the bread stabilizes making it more firm.
- ENJOY!!
