Gluten-free buckwheat bread
I can’t let my Paleo diet keep me away from my oven can I? Or divorce bread for that matter.
Oh, it is day 11 of my Paleo diet and I am doing fine, thanks for asking. 😀
I went all over the internet searching for a gluten-free flour that I could bake, which was cost effective. Otherwise in desperation, I would cheat. Such is the craving I get for bread. Kidding! Sigh … not really.
The solution was surprisingly so simple that I almost fell into the laptop screen to hug the person who put up a recipe for gluten free bread.
One does not have to go without bread, one can bake it with Kuttu ka atta or buckwheat flour.
Now buckwheat is not a grass, so it is not wheat. All cereals are grass and one can’t eat them as they are food meant for cattle, as per the Paleo belief. (Hm, I need to research more into the whys of this theory.)
Giving up grains has made me really perk up, it has made me so happy that I have taken this theory on face value and haven’t yet delved into the whys and whyfores of giving up grains yet.
So buckwheat is a plant whose seeds is ground into a pseudocereal. Buckwheat is related to sorrel, knotweed and rhubarb. It was eaten all over the world until big food companies muscled in and made us rely on just wheat, corn and rice. It can be cooked into gruels, crepes, bread and even pasta. Italy has a range of buckwheat pasta, and it is made into noodles in China and Japan! (Thank you internet, I love you.)
Closer home, on Hindu fasting days (Navaratri, Ekadashi, Janamashthami, and Maha Shivaratri), devout people in the northern states of India eat items made of buckwheat flour like kuttu ki poori and kuttu pakodas, as these are not cereal and hence permissible.
The bread is dark, quite dense and tastes vaguely like mushrooms. A thin slice is remarkably filling and is enough for a meal. It does not keep well, so it has to be consumed within a couple of days. It toasts well.
Armed with this knowledge I began baking bread. Hah!
First I proofed the yeast. While Mr. Yeast was getting happy with sugar and warm water, I broke two eggs into a bowl with two tablespoons of olive oil and whipped them up.
Oh, if you are fasting and do not want to use egg, use a substitute. Flaxseed is a wonderful substitute for egg.
- 1 Tbsp Flaxseed Meal or Golden Flaxseed Meal
- 3 Tbsp Water
- Just combine the two and let them sit for 5 minutes and use it as one egg. Simply double the recipe for two eggs.
I will do a blog post on this soon.
Once I had whipped the eggs and oil, I added the kuttu atta, salt and one tablespoon vinegar. I mixed them to make a thick dough that vaguely resembled cookie dough.
You know, it is kind of strange to work with buckwheat flour. It is dark so it feels wrong, and it has a typical smell to it. Let us see how it works out.
This is the dough all risen up after an hour.
- 500 g Kuttu Atta or buckwheat flour
- 350 ml lukewarm water (warm enough for the yeast to rise)
- 2 tbsp ghee
- 2 tsp dried yeast
- 2 tsp sugar
- 1 tsp salt
- 1 tsp vinegar
- 2 eggs or flaxseed substitute.
- Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
- Break the eggs into a bowl and add the ghee. Beat well until the mixture is smooth and frothy.
- Put the flour into a bowl and make a well in the center. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
- Pour the batter into a lightly-greased loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
- Once the mixture has risen, bake at 190°C for 25-30 minutes. In my oven it took 40 minutes.
- This is not your white flour bread and will taste different. It tastes kind of like plant leaves with a slight mushroom flavour.