This bread is hearty with a nice bite, something that is hard to achieve when baking gluten free bread varieties. Great as a compliment to dinner, a grilled sandwich, or toasted with grass fed butter and homemade jam, this is a recipe that I encourage you to try if you are gluten free. Buckwheat flour makes up the majority in this gluten free bread recipe followed by amaranth flour, both of which are full of nutrition. Even though wheat is in the name, buckwheat is not wheat, it is a groat or seed that is usually toasted before being ground into a flour. Different varieties have been around since 5300 BC, but have probably been eaten by humans even longer. Buckwheat is a good source of magnesium, phosphorus, and fiber. Amaranth, as well, is nutrient dense containing a good amount of protein, fiber, calcium, and some vitamin C. This recipe yields two short loaves, but you could put all of the dough in one loaf pan for a larger loaf and cook it a little longer, 60-70 minutes. The bread is thoroughly cooked when you can flick the top of the bread and it feels solid with a thud, hollow sound remitting back. Here is the recipe:
1 1/2 c. buckwheat flour plus more for dusting
1 c. amaranth flour
1/2 c. brown rice flour
1/2 c. arrowroot flour
1/4 c. almond flour
1/4 c. ground psyllium husk
1 1/2 tsp baking soda
1 tsp baking powder 1 tsp sea salt
2 1/2 – 3 c. water
3 T grass fed or organic butter
1 T chia seeds
1 T gelatin
1 T molasses
Sprinkle gelatin lightly and evenly over 2 and 1/2 c. cool water, let stand a few minutes for gelatin to “proof” or absorb water. Warm this over low heat until gelatin is dissolved. If all of the gelatin clumps did not dissolve, fish these out so that they do not end up in the final product. Add butter, chia, molasses, stir vigorously and let butter melt.
In a large separate bowl, combine dry ingredients and whisk together to incorporate well. Whisk wet ingredients until they are coherent and butter is melted. Add wet ingredients to dry ingredients and stir. The dough should pull away from the sides of the bowl and stick to itself making a dough ball, but will remain slightly tacky. Divide dough into two halves. Use some more buckwheat flour for dusting over the top, sides, and your hands to help navigate the dough into a pan. Press into two loaves pans that have been greased with coconut oil or butter. Cut a shallow groove lengthwise down the center to encourage even baking. Bake at 350 degrees Fahrenheit for 45 – 50 minutes. The bread is cooked when you can flick the top of the bread and it feels solid with a thud and a hollow sound remitting back. Cool slightly before removing loaves from pan to a cooling rack. Let the bread cool completely before slicing, or else it will be gummy. It will keep longer stored in the fridge. Enjoy.