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Gluten-Free Rice Flour & Buckwheat Bread Recipe

Ingredients

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Directions

Gluten-free baking is easier than ever with the KOMEKO rice flour blends. Together with the bread maker Croustina you can always enjoy fresh, gluten-free baked goods!

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Ingredients

25g buckwheat seeds
100g hot water
25g linseed
1¼ tsp dry yeast Use the Panasonic measuring spoon
100g buckwheat flour
335g KOMEKO rice flour "BROTGENUSS"
25g KOMEKO rice flour “BROTGENUSS” (toasted)
10g salt
bread spice
300g water
25g syrup
25g oil
TOPPING:
linseed

Steps

1

First, roast 25g buckwheat seeds and add 100g hot water (it must hiss), then mix in 25g linseed. Let it soak for 3 hours.

2

Take the bread pan with the kneading blade out of the breadmaker and add all dry ingredients in the order listed. Finally add the liquid ingredients with the soaked seeds.

3

Place the bread pan back into the breadmaker, close the lid, select menu 14 and press start.

4

Moisten the bread with water about 50 minutes before the end of the baking time. Then sprinkle it with the linseed, press it slightly with the back of the hand.

5

When your bread is done, press the stop button and unplug.

6

Remove the bread immediately by using dry oven gloves and place it on a wire rack to let it cool down.

Enjoy

Ingredients

25g buckwheat seeds
100g hot water
25g linseed
1¼ tsp dry yeast Use the Panasonic measuring spoon
100g buckwheat flour
335g KOMEKO rice flour "BROTGENUSS"
25g KOMEKO rice flour “BROTGENUSS” (toasted)
10g salt
bread spice
300g water
25g syrup
25g oil
TOPPING:
linseed
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