Gluten free Buckwheat rustic bread
Buckwheat is not a cereal, but belongs to the polygonaceae family, the same as rhubarb, so it does not contain gluten and is one of the favorite foods for celiacs.
On the market it is mainly found in organic shops.
From buckwheat grains, excellent flour can also be grown, used to prepare bread, pasta, biscuits and cakes.
Rustic buckwheat bread is a rather flat and compact bread, because it has a limited fermentation capacity. During cooking it tends to shrink and therefore decrease in volume.
Here is the recipe for my gluten-free rustic bread with a soft crumb and fragrant crust!
In a glass bowl, pour the two flours, add the yeast and then the salt. Stir with a spoon.
Then add the cold water, continue stirring for about 3-4 minutes, add the oil and continue stirring until the mixture is homogeneous.
Divide the dough in two, transfer them into two rectangular molds, previously lined with baking paper, 20/22 cm.
Let the bread rise for 30 minutes at room temperature.
Wet the surface with a little water, so the dough will not tend to dry out.
After 30 minutes, bake at 190 degrees in a preheated oven.