Yeasted Buckwheat Corn Rice Bread (Gluten-Free)

Name: Yeasted Buckwheat Corn Rice Bread (Gluten-Free)
Prep time: 15 min
Cook time: 60 min
Total time: 105 min
Yield: 10 servings
Cuisine: International
Ingredients: 215 g green buckwheat flour; 150 g corn flour; 100 g rice flour; 7 g dry yeast; pinch salt (to taste); 50 g pumpkin seeds (toasted and chopped); 450 ml warm water; 1 tbsp sugar-free syrup; 2 tbsp flaxseeds

Earthy gluten-free loaf combining green buckwheat, corn and rice flours with toasted pumpkin seeds and flax. Yeasted, vegan and deeply crusty.

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15 min prep / 105 min total

204 kcal

6.5g protein

10 servings

Easy

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Instructions

Combine 215g green buckwheat flour, 150g corn flour, 100g rice flour, 7g dry yeast and salt.
Toast 50g pumpkin seeds in a dry pan and chop with a knife. Stir into the dry mix with 2 tablespoons flaxseeds.
Whisk 450ml warm water with 1 tablespoon sugar-free syrup, pour into the dry mix and stir into a thick dough.
Transfer to a greased loaf tin, smooth the top and rest in a warm spot for .
Bake at 190°C for 50-, until golden and crackling. Cool fully before slicing.