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Brown Rice & Buckwheat Sandwich Bread Recipe
By: Mary Frances Pickett
Date: July 4, 2007
Prep Time: 15 Min.
Cook Time: 60 Min.
One of my readers recently asked if she could substitute a non-bean flour for the soybean flour in the Gluten Free 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!
- 1 Tbsp. active dry yeast
- 1 Tbsp. sugar
- 1 ½ c. water (105 degrees or a little less than hot)
- 1 c. + 4 tsp. brown rice flour
- 1 c. + 4 tsp. corn starch
- 1/2 c. + 1 Tbsp. buckwheat flour
- 1/4 c. masa harina
- 2 tsp. xanthum gum
- 1tsp. salt
- 2 eggs
- 1 ½ Tbsp. oil
- 1 tsp. cider vinegar
- Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
- Combine the brown rice flour, corn starch, buckwheat flour, masa harina, xanthan gum and salt in the largest mixing bowl and stir well.
- In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
- By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting – the stirring paddle is not necessary.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!