This bread is made with homemade oat flour and buckwheat flour (by grinding rolled oat and buckwheat). For binder, 2 tbsps ground psyllium husk is used to replace 2 tsps xanthan gum. The bread comes out soft but more crumbly. It is best served fresh from oven.

Gluten-Free Oat-Buckwheat Sandwich Bread with Psyllium Husk Recipe | Dietplan-101

Ingredients:

1 1/2 cups gluten-free oat flour

1/2 cup buckwheat flour

1/2 cup tapioca starch

1/2 cup potato starch

2 tbsps ground psyllium husk (or 2 tsps xanthan gum)

1 1/4 tsps salt

2 tsps instant yeast

1 cup warm water

1/2 tsp cider vinegar (or lemon juice)

2 tbsps honey

3 tbsps olive oil (or softened butter)

2 large eggs

Instructions:

Mix flours, starches, psyllium husk, salt and instant yeast with a stand mixer with paddle attachment (or hand mixer) until well combined. Add vinegar and honey to the water and mix well. Add in the liquid gradually and mix until the mixture has come together (it is dry and crumbly). Mix in olive oil and beat at low speed until blended. Add in eggs, one at a time (beat at low speed until incorporated before adding another). When all eggs are added, scrap the side and bottom of the mixing bowl, then beat the batter at high speed until smooth (about 3 minutes, add extra 1-2 tbsps water if the batter is too dry). Scrap the sides of the mixing bowl, cover and let the thick sticky batter rise for 45 minutes (at room temperature). Lightly grease and line a loaf pan (9″ x 5″ x 2.75″). Transfer the risen batter to the prepared pan, then smooth the surface with wet spatula and fingers. Put the pan in a closed oven and let the batter rise until it domes nicely, about 12-15 minutes. Set the oven to 355°F/180°C and bake the bread for about 35-40 minutes, or until golden brown. Remove the bread from the pan immediately and cool on a wire rack before slicing. When cooled, cut into slices using a serrated knife. Best served fresh from oven.



