For the upcoming BBQ season from spring until autumn you might need a party bread that you can serve also to people with coeliac or other functional gastrointestinal disorders. Then this bread is just for you, it is gluten-free and low in FODMAP while it still has a smoky flavour complementing your steaks. Or for a cold platter. Or a buffet. Or binge watching. Or just food ..
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Step 1: Ingredients
- 110grams buckwheat flour
- 90grams cornmeal
- 40grams rice flour
- 5grams baker's yeast
- 3 eggs
- 2 red onions
- 3 tbsp olive oil
- 1 tbsp caraway seeds
- 1 tbsp coconut flour
- 1 tsp salt
- 1 tsp butter
tbsp = tablespoon
tsp = teaspoon
Step 2: Proofing
Mix 60ml warm water and 10grams sugar, add 5 grams of yeast and then stir in the 110grams buckwheat flour. Leave 30 minutes for rising.
Step 3: Roasting
Peel and slice the onions, sautée onions with 1 tbsp olive oil for 3 to 5 minutes, then remove from heat.
Step 4: Preparations
While the dough is rising and the onions are cooling down you can prepare the bread pan. Cover the bottom with parchment paper while you grease the sides of the bread pan with the tsp butter. Then crush caraway seeds in a mortar and mix in the coconut flour to absorb tanning agents.
Step 5: Beating the Eggs
Before we can mix it all together, beat the eggs with the remaining 2 tbsp olive oil and 1 tsp salt. They mix much better with the dough when already beaten. And its always easier to add salt to a bread dough when its already dissolved in a liquid.
Step 6: Mixing
Mix the rice flour with the cornmeal in a bowl. Sift the flour if it is too clumpy. Then add the beaten eggs and use your food processor to mix the ingredients. The dough consist of many different components with different properties, therefor mixing the dough in several steps improves the condition of the result. Add caraway, buckwheat and onions while mixing in the food processor.
Step 7: Leavening
Fill the mixture into your prepared bread pan and allow the dough to rise for another 30 minutes. Meanwhile preheat your stove to 220°C (430°F).
After rising bake the bread with falling heat for 15 minutes at 220°C, reduce temperature to 180°C (360°F) and bake for another 30 minutes. Take the pan out and let it cool down for 5 minutes. Then take the loaf out of the pan. You can now see why the bottom needs parchment paper, there will be a lot of water. The bread is best eaten fresh and warm.
Enjoy your BBQ with your gluten sensitive friends!