Well, I reckon you’re lookin’ for a simple way to bake bread without all that gluten, huh? Ain’t no big deal. I’ve been makin’ bread since I was knee-high to a grasshopper, and I’ll tell ya, you don’t need all them fancy things to get a good loaf. You just gotta know what you’re doin’, that’s all. So, if you’re after a gluten-free bread recipe, I’ll give ya a real easy one to try.
Ingredients you’ll need:
- 2 cups of buckwheat flour
- 1 cup of brown rice flour
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 2 teaspoons of active dry yeast
- 1 and a half cups of warm water (not too hot, just warm enough to make the yeast work)
- 1 tablespoon of olive oil
- 1 teaspoon of vinegar (this helps the bread rise better)
Steps to make your bread:
Now, the first thing you wanna do is mix up the yeast. Take your warm water and sprinkle the yeast in there. Let it sit for about 5 minutes. You’ll see it get all frothy-like, and that’s when you know it’s workin’. If it don’t get frothy, then that yeast might be too old, and you’ll have to try again with a fresh packet.
Next, in a big ol’ bowl, mix up the buckwheat flour and brown rice flour. Throw in the salt, sugar, and give it a good stir so it all gets nice and mixed together. Make a little well in the middle of it, just like you’re makin’ a well for water in a field. Then pour your frothy yeast mixture into that well along with the olive oil and vinegar. Mix it up real good until it looks like a thick dough.
Now, you’ll wanna cover that dough with a clean towel, and let it rise for about an hour. It won’t rise like regular bread dough, but it’ll get a little puffier. You gotta be patient, just like watchin’ grass grow. Don’t rush it.
Once it’s done risin’, grease up a bread pan and pour the dough into it. Smooth it out with a spoon so it’s nice and even. Then cover it up again and let it rise for another 30 minutes. This second rise is important, so don’t skimp on it.
While it’s risin’, you can get your oven preheated to 375°F (about 190°C). Once that dough’s had its second rise, pop it in the oven. Bake it for about 30 minutes. You’ll know it’s done when it sounds hollow when you tap on the top. If it looks a little too brown, just cover it with some foil and let it bake a bit longer.
When it’s ready, take it out and let it cool for a bit. It’ll slice better when it’s cool, though I know it’s hard not to dig right in!
Tips and tricks:
- If you want your bread to be a little lighter, you can add a bit of xanthan gum to the flour mix. It’ll help the bread hold together better.
- For a more rustic flavor, you can try usin’ millet flour or sorghum flour along with the buckwheat. Those flours bring a nice depth to the bread.
- If you got yourself some instant yeast, that’ll work just fine too, but don’t be fooled by them fast-risin’ yeasts. Regular active dry yeast works just as good, and sometimes it gives the bread a better flavor.
So there ya go, a simple, no-nonsense gluten-free bread. It’s perfect for folks like us who need to steer clear of gluten but still want a good ol’ slice of bread with butter on it. Just remember, you don’t have to complicate things. With the right flour and a little patience, you can make bread that’ll taste just as good as any gluten-filled loaf!
Tags：[gluten free bread, gluten free bread recipe, buckwheat flour bread, easy gluten free bread, yeast bread recipe, homemade gluten free bread]