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Single flour gluten free bread - working with buckwheat again.

22/8/2013

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Early last year I posted on this subject. The best I could manage then was a pumpernickel style buckwheat. Now, there was nothing wrong with it. The bread was moist with a grainy texure and a mildly fermented flavour. Sliced thinly, it was a superb, flexible bread for use with savoury toppings.

It was good, but I was sure I could do more with a single flour. Recently I took up the challenge again.

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Buckwheat and Molasses Bread

This bread relies on some traditional breadmaking techniques: fermenting, scalding the flour.

The crust is soft and the crumb is light, soft, open and moist, but not gummy. The buckwheat and molasses flavours work well together creating a slightly sweet, rich bread.

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    Author

    When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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