Discover Bianca’s Kitchen’s easy and delicious gluten-free bread recipe made with buckwheat and oat flour. Perfect for vegans!
Bianca’s Kitchen Vegan Gluten-Free Bread Recipe
These easy vegan bread rolls are made with a combination of buckwheat and oat flour, making them gluten-free and nutritious. The addition of hulled hemp seeds and grated sweet potato adds a unique flavor and texture to the bread. The recipe is simple to follow, requiring just a few ingredients and basic kitchen tools.
After mixing the dough and allowing it to rise, the bread is baked to perfection in a loaf pan. Once cooled, the bread can be sliced and enjoyed as a delicious and wholesome snack or accompaniment to any meal. Whether you follow a vegan or gluten-free diet, these bread rolls are sure to satisfy your cravings for homemade, healthy baked goods.
Bake with Love: Bianca’s Kitchen’s Heavenly Gluten-Free Bread Recipe!
Hi and welcome to Bianca’s Kitchen in today’s episode I’m sharing my favorite version of gluten-free bread something that many of my subscribers have requested over the years until recently I used to eat a lot of wheat products but I had to reduce that because of digestion problems so I tried buckwhat which for me is much easier to.
Digust but the taste of pure buckwhat bread is just not my thing so I had to come up with variation before we get started if you haven’t already please hit the Subscribe button and click the Bell icon so you don’t miss any of my future videos I use 1 and 1/2 cups of baked flour which you can find at most health food.
Stores this is the most well-known brand I add the same amount of oat flour which you can also find at your local health food store or you can just take some oats and grind them in your high-s speeded blender I add one 1 teaspoon of rock salt and one package of instant yeast the one that’s ready to use and does not.
Have to be activated in water I mix everything with a spoon I add some ham seeds as a source of Omega-3 I add 1 cup of grated sweet potato I add 1 and 1/2 cups of water and mix everything with the dough hooks.
I let the dough rise for 1 hour it will not rise as much as wheat dough but it does have a fermented smell that indicates it’s ready to bake preheat your oven at 395 F or 200 C and line a loaf pan with parchment.
Paper fill in the dough and then smooth the surface I cut the surface a bit so moisture can escape during the baking process depending on your oven bake the bread for 50 to 60.
Minutes poke it with a wooden skewer and the skewer comes out clean the bread is ready place the bread on a cooling rack and cut it once it has completely cooled down the texture is different from wheat bread but this bread is really delicious.
I enjoy it for breakfast or lunch my bread never falls apart but if you want a firmer texture you can use a flex egg or Chia egg if you prefer to bake with wheat flour you can for example try my bread rolls a very easy recipe from a few years ago if you enjoyed this video give it a.
Big thumbs up and share it with a friend thanks for watching see you next time
