Our daily bread... If we add “gluten-free” to it, it becomes quite a big problem. The ones you can buy rarely resemble the traditional ones. It seems that they are for the desperate who cannot do without bread.
Personally, we were disappointed by most of the available gluten-free bread. Ultimately, we eliminated it from our diet and replaced it with pancakes, dumplings or pasta.
It was hard for us to get down to preparing our own gluten-free bread recipe. But the requests for a reliable recipe which we got from time to time motivated us to pitch up and get down to work.
We’re presenting the basic bread recipe today. Everyone can add his or her favourite herbs, seeds, dried tomatoes, olives or anything they want. And there’s no gluten in it.
This is our yeast bread in which buckwheat flour is the dominant one.
We’ll get down to other kinds of flours and sourdough soon. We’ve already experimented with the latter in a gluten-free version but we felt we needed to return to the issue to refine it.
Recipe:
Time: 2 hours
Amount: 1 large loaf
Ingredients:
300 g buckwheat flour
200 g steamed jacket potato
200 g potato flour
50 g fresh yeast
300 ml water
50 ml oil
1 heaped teaspoon salt
1 teaspoon sugar
Optionally balsamic vinegar to enhance the flavour
Instructions:
Steam the jacket potato and put it aside to cool down. Once it’s cooled, pour warm water over it and blend it thoroughly until it’s smooth. Then, add yeast and sugar. Mix thoroughly again. In a separate bowl, put all the dry ingredients together, mix them thoroughly and put them in a dough mixer. Apply the yeast cake mixing attachment for the mixer. Add the potato and yeast mixture. Keep mixing it for about a minute. Add oil and mix again. To enhance the flavour, you can add balsamic vinegar. Pour it into a bread pan greased with oil and sprinkled with flour, cover it with a tea towel and put it in a warm place so that the dough rises. Then, set the oven to 200ºC and bake it for about 50 minutes. Be very careful and don't open or move the oven, so that the bread doesn't sink in. When it's ready, take it out of the pan so that it cools. Wrap the bread in a linen or cotton tea towel and put it into a container. Keep it in the fridge so that it doesn’t go mouldy. We don’t know how long it stays fresh as our loafs disappear in 2 days but we think it should be eatable for about a week. If the bread becomes hard after a few days, all you have to do is put a slice into a toaster for a moment to refresh it.
Enjoy it! It's good for you!