Wheat flour contains gluten which is the protein that strengthens and binds dough in baking. Because of this, when baking with wheat free flours you may need to source alternative binding agents. Wheat free recipes using flour substitutes usually have been carefully formulated to get the best possible result taking into account the problems associated with lack of wheat gluten, therefore substitution can be a risky experiment.
Buckwheat flour is not, despite its name a form of wheat, buckwheat is actually related to rhubarb. The small seeds of the plant are ground to make flour. It has a strong nutty taste so is not generally used on its own in a recipe, as the taste of the finished product can be very overpowering, and a little bitter. I never tried this recipe, at least not yet, so if you are curious about make a healthy carbohydrate then consider using Spirulina.
1 cup quinoa
1 cup buckwheat flour
2 cups of bottled water
3/4 cup almond milk
1 Tbs honey
2 Tbs arrowroot starch
1/2 tsp baking soda
1 1/4 tsp gluten free baking powder
3 Tbs Spirulina
Try to soak quinoa in water overnight or for up to 10 hours and drain excess water and rinse thoroughly. Combine the milk, eggs, honey, starch and quinoa. Separately combine the gluten-free flour of choice, baking soda, baking powder and spirulina. Mix the wet and dry together until well mixed.
Preheat oven to 350 degrees
Grease a loaf pan and bake for 40/50 minutes
Categories: Life Cycles