Buckwheat Oat Bread - Gluten Free
- Ready In:
- 2hrs
- Ingredients:
- 15
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 354.88 ml milk
- 14.79 ml yeast
- 3 eggs
- 44.37 ml butter (melted)
- 59.14 ml applesauce
- 4.92 ml dough enhancer
- 118.29 ml buckwheat flour
- 118.29 ml tapioca flour
- 354.88 ml brown rice flour
- 118.29 ml potato starch
- 78.78 ml gluten-free oats
- 14.79 ml xanthan gum
- 4.92 ml cinnamon
- 29.58 ml molasses
- 0.25 ml salt
directions
- Add yeast to warmed milk and set aside until mixture becomes frothy. Add ingredients in order provided. Mix well to incorporate all ingredients. Pour dough into well-greased bread pan (I use Crisco), cover and let rise until doubled in size, (aprox. one hour). Preheat oven to 375F and cook for 40-45 minutes covering with foil after 10 minutes to prevent over-browning.
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