Mixing up a new bread recipe can be exciting. While gluten free flours don’t react the same way wheat does, this recipe can help you create a delicious sandwich bread.
One of my readers recently asked if she could substitute a non-bean flour for the soybean flour in the “Really Good Sandwich Bread” recipe. I did some research and responded back to her that I thought sorghum flour or buckwheat flour would work well as a substitution. Last night, I picked up some buckwheat flour at the grocery store and decided to try it for myself.
The bread turned out really well, but I did have to alter the recipe by adding more brown rice flour and more cornstarch. The color and taste of the bread is reminiscent of whole wheat bread which worked really well with the Tofu Reubens that we had for supper. This recipe is a little different from the original, in that I calculated the exact measurement of each flour ingredient rather than creating a new “flour mix” recipe. If anyone would like me to write a recipe for a mix that uses buckwheat flour instead of soybean flour, let me know in the comments. Enjoy!