Saturday, February 7, 2015
Buckwheat will make a denser loaf. It will also add much needed nutrition and flavor. In the past I have added ground caraway and whole caraway seed, dill weed, and substituted 1/4 cup pickle juice for the water. Kind of a "fake rye" bread. As it is below just a nice wholesome bread that we use to replace whole wheat bread in our diet.
1 1/2 cup coconut milk(homemade,too much fat and it won't rise properly)
3/4 cup water
1 Tablespoon Braggs Apple Cider Vinegar
2 Tablespoons TJ's Grapeseed oil
1 Tablespoon organic C&H cane sugar
2 Tablespoons organic Plantation Blackstrap molasses
3 Cups all purpose Gluten Free flour(Mix your own, all premixed are tainted)
1 Cup buckwheat flour(I grind my own from buckwheat groats)
1 teaspoon salt(pink himalayan)
1 Tablespoon NOW brand guar gum
1 Tablespoon Active Dry Yeast(red star Active not rapid for corn-free)
Place in order given by your bread machine. I used the basic function with dark crust option in the Zojirushi.
NOTE:I have found the amount of liquid needed can vary depending on the buckwheat flour. It will be a thicker then normal batter/dough but it still should move freely in the bread maker. Adjustment to liquid(water) may be needed.