Gluten-Free Buckwheat Loaf
This simple gluten-free bread recipe uses 100% buckwheat flour with no exotic ingredients!
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  • 500 g (16 oz) buckwheat flour
  • 350 ml (10½ fl oz) lukewarm water
  • 2 tbsp vegetable oil
  • 2 tsp dried yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 eggs
  1. Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
  2. Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
  3. Put the flour into a bowl and make a well in the centre. 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.
  4. Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") 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.
  5. Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.
This loaf has a good structure and makes very good toast and sandwiches. It doesn't keep very well, maybe a couple of days out of the 'fridge, but it can be frozen either whole or in pieces.

If your initial batter doesn't dop off a spoon you can add just a little more water to achieve the correct consistency.

Don't be tempted to allow the mixture to rise too much or it will collapse during baking!