This buckwheat bread is not only soft and delicious, it's also incredibly easy to make! It is perfect for sandwiches, and slices also toast up beautifully for topping with butter and jam...or avocado! You can be gluten-free and still get to enjoy delicious homemade bread!
Combine all dry ingredients in a bowl and mix well with a whisk. Set aside.
Combine all wet ingredients in a large mixing bowl and beat with a mixer until combined.
Add the dry ingredients to the wet and beat with mixer until well combined.
Scoop bread batter into a parchment lined bread loaf pan and smooth out with a spatula.
Sprinkle whole flax seeds and poppyseeds on the top of the bread batter, keeping the topping away from the edges.
Using a dampened spoon, gently press seeds into the bread batter so they stick.
Place loaf pan in a warm, draft-free area to rise until dough is no more than ½" above the edge of the pan, about 1 hour.
Preheat oven 350 deg F (180 C).
Let bread rest in the pan about 5-10 minutes before lifting out from the pan.
Let cool completely before slicing.
1 ¾ cup + ¾ teaspoon tapioca starch
1 cup + 1 ½ tbs buckwheat flour
¾ cup + 2 tbs brown rice flour
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
Variations in buckwheat flour color: buckwheat flour can be either light in color or have a slightly darkened grayish hue. The light flour is made from hulled buckwheat, the grayish flour is unhulled and has dark flecks from the hull. Using either type for this recipe works.
You cannot overwork gluten-free bread batter, so do not worry about over-mixing. You should mix the dry with the wet for about a minute to make sure it's well combined.
The bread will stay fresh in a bag on the counter for a day, or in the fridge for a few days.
To freeze, slice the bread and store the slices in a resealable freezer bag, squeezing out most of the air.
To soften the bread, microwave for 10 seconds, either wrapped with a damp paper towel or not.