Extra Large Buckwheat and Quinoa Bread Loaf – Gluten, Dairy, Starches, Yeast and Gums Free

Baking grain, dairy, starches, yeast and gums free bread loaves, especially made from one or two wholegrain flours, can be a tricky task. However, using buckwheat flour, or its 1:1 mixture with quinoa flour, two nutritionally dense products with no less than 13% protein, the task becomes very easy. Without yeast, gums and added starches in the ingredients list, this bread suits more strict diets compared to just gluten free bread. It has several advantages compared to regular gluten free bread:

  1. batter preparation and baking is straight forward, with no hidden problems
  2. bread raises well without shrinking when cooling down
  3. bread loaf can be nicely cut even when warm
  4. buckwheat/quinoa bread does not go stale for 3-4 days and if consumed during this time, does not have to be frozen
  5. the only gluten free bread that does not need to be toasted to be delicious with excellent texture
  6. based on apple puree and eggs, this bread has an exceptional nutritional value (with protein and fibre being particularly problematic in gluten free bread), provided by only natural, unprocessed ingredients
  7. the batter can be baked as a small loaf, regular size loaf and extra large loaf (28 slices with 2 crusts, total baked loaf weight was 1080g) in any type of baking tins, including metal, glass and enamel tin without non stick coating

Ingredients:

  • 165g Bio-Oz buckwheat flour (one of the few buckwheat flours on the market, certified gluten free)
  • 165g quinoa flour
  • 30g finely ground golden flax seeds
  • 450g pure apple puree, made from apple pie filling
  • 6 large eggs, 330g without shell, if less, the difference is made by oil of your choice (eggs weight was 317, I added 13g of olive oil)
  • 13g sea salt
  • 1 heaped tea spoon, 3-4g cumin powder
  • 18g baking powder/baking soda (I used equal mix of both 9g + 9g)

extra

  • poppy seeds, crushed pumpkin seeds, crushed sunflower kernels, 1 heaped table spoon altogether
  • butter/coconut oil to grease the loaf tin (size on the top 31cm x 11.5cm x 7cm), alternatively baking paper lining can be used
  • sesame seeds for the pan and for the loaf top

Preparation:

Step by step photos of batter preparation can be seen here.

  • grease baking tin with butter/coconut oil, if using enamel tin, use generous quantity of fat, use sesame seeds
  • preheat oven to 180C, no fan
  • blend apple pie filling
  • register the weight of 6 eggs, measure necessary quantity of oil, if needed
  • beat eggs (large quantities are better done in benchtop mixer) on high for 3-4 minutes
  • while the mixer is running add apple puree, continue beating for another 3-4 minutes
  • egg mixture volume would reduce one-third after apple puree is added
  • mix all dry ingredients, put the mixture through a sieve, add larger particles back to the mixture
  • I prefer to pour wet ingredients into a large and wide bowl and mix in dry ingredients by hand, using first the whisk and later silicone spatula
  • batter will be thick, but you can still pour it into prepared baking tin
  • level the surface of the batter
  • dip spatula in oil and make half a cm deep line in the batter
  • sprinkle with sesame seeds
  • spray with water (room temperature)
  • bake for 60-70 minutes, check the loaf with wooden pick, it should come out dry, no crumbs
  • rest the loaf in a tin for 3-5 minutes, transfer it to a wire rack
  • squeeze the sides of the loaf gently, if the loaf is very soft, let in cool in a warm oven
  • you can’t over bake this bread, once I have forgotten about it and it spend extra 20 minutes in the oven, only the crust was a touch darker

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