We threw a change-up and changed the flour in the 5 ingredient Gluten Free loaf as it didn’t rise like I wanted. I used Gluten Free buckwheat flour to see if I could get it to soar. This time it turned out looking and tasting more like bread. Next is to make a larger loaf.

2 new tips:

Make sure that the water temperature is between 105 – 115 degree F. It helps the yeast to rise.

Pour the salt and yeast on opposite sides of the mixture. Salt is the arch enemy of yeast.

Ingredients:

1 1/3 cups Gluten Free all purpose flour

1/2 cups of Gluten Free buckwheat flour

1 1/2 cups of water 105 – 115 degree F

3/4 teaspoon of yeast

3/4 teaspoon of salt

1 tablespoon olive oil

Dairy free butter to grease the loaf pan

Equipment:

Stand Mixer with a bread paddle

2 cup loaf pan

Spatula

Small piece of wax or parchment paper

Small hand towel

Baking sheet

Toothpick

Let’s get started!

1. Combine the 2 flours, water, yeast, salt and oil in a stand mixer bowl and stir on low for 5 minutes. The mixture will look like a cake dough, but its supposed to.
2. Using a small piece of wax or parchment paper, spread out the butter inside the loaf pan. This makes sure that the bread doesn’t stick to the sides and bottom of the pan.
3. Cover the pan with a towel and let it sit for about 1 hour and 15 minutes to allow the yeast time to proof.
4. With about 15 left to go on the proofing, preheat the oven to 450 degrees F after placing a baking sheet in the oven first. The loaf pan will sit on this during baking.
5. Place the loaf on the baking sheet in the oven and bake for 30 – 35 minutes.
6. Using a toothpick, stick it into the loaf. When it comes out clean, it is cooked.
7. Allow to cool for 30 minutes and then cut open. Enjoy.