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Gluten-Free Cilantro Buckwheat Rice Bread
Artisan gluten-free loaf with green buckwheat and rice flours, tapioca starch, xanthan gum and fresh cilantro blended into the dough. Vegan and aromatic.
25 min prep / 120 min total
193 kcal
4.1g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 200 ggreen buckwheat flour
- 200 grice flour
- 100 gtapioca starch
- 14 gxanthan gum
- 4 gdry yeast
- 70 gcilantro
- 360 mlwater
- 10 golive oil
- 1 tspsugar-free syrup
- 8 gsalt
Instructions
Mix 200g green buckwheat flour, 200g rice flour, 100g tapioca starch, 14g xanthan gum and 4g dry yeast.
Blend 70g cilantro with part of the 360ml water in a blender until smooth and add to the dry mix.
Add the remaining water, 10g olive oil and 1 teaspoon syrup; mix until uniform.
Add 8g salt and knead the dough until smooth.
Transfer to a greased loaf pan and proof in a warm spot until risen.
Bake at 200°C for 50-; cool completely before slicing.
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