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Gluten-Free Buckwheat Rice Seed Bread
Rustic yeasted loaf from buckwheat, rice and corn flours with roasted sunflower seeds and flaxseed. Gluten-free, wheat-free and baked crisp at high heat.
120 min prep / 160 min total
232 kcal
6.5g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- ½ cupsunflower seeds
pan-roasted
- 150 gcorn flour
100g + 50g
- 200 gbuckwheat flour
- 100 grice flour
- 1½ tspsalt
- 2 tbspflaxseed
- 500 mlwater
400ml + 100ml if needed
- 11 gyeast
- 1½ tbspsugar-free syrup
- 20 mlolive oil
Instructions
Pan-roast 1/2 cup sunflower seeds and set aside.
Combine 100g corn flour, 200g buckwheat flour, 100g rice flour, an extra 50g corn flour, 1.5 teaspoons salt and 2 tablespoons flaxseed in a large bowl.
Whisk 400ml water with 11g yeast, 1.5 tablespoons sugar-free syrup and 20ml olive oil.
Stir the liquids into the dry ingredients, adding 50-100ml more water if the dough is too dry.
Grease a loaf pan with olive oil, transfer the dough and rest in a warm place for 1.5-.
Bake at 220°C for until crusty. Cool fully before slicing — gluten-free bread stales faster, so store no longer than 3 days.
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