Barb’s gluten-free Himalayan Tartary Buckwheat bread
We’ve got some fantastic, creative recipes coming in the next few weeks featuring our Himalayan Tartary Buckwheat Flour. There are even some unique creations using HTB Rejuvenate Superfood to add to our growing recipe library.
Our Food Lab has been hard at work once again. This recipe comes from a dear lifelong friend, expert baker, and all-around good-food enthusiast, Barb Schiltz.
Don’t let the idea of using yeast deter you. There’s no kneading and this recipe is versatile — you can easily transform it into a savory or sweet meal or snack. It's perfect for avocado toast, or topped with plain yogurt and fruit.
Barb’s gluten-free HTB bread
This is a very easy bread recipe with no real kneading. You will need parchment paper and a heavy Dutch oven casserole dish, 9-10 inches in diameter with a lid.
2 Tbsp active dry yeast
2 tsp honey
1-½ cups warm water (about 105° F)
1 Tbsp xanthan gum
2 Tbsp olive oil
2 cups gluten-free flour
1 cup HTB Super Nutrition Flour
2 tsp sea salt
2 eggs, lightly beaten
1 tsp apple cider vinegar
Combine yeast, honey, and warm water in a large bowl (it will double in size as it rises). Using a whisk, stir to dissolve the honey. Allow to sit about 5-6 minutes until foamy and doubled.
In a separate small bowl, combine the olive oil with the xanthan gum and stir until it is smooth and dissolved. Set aside.
While these both are rising, combine the flours and salt in the bowl of a heavy mixer with the regular beaters (not a dough hook) or a whisk or paddle. Mix to combine and then add the yeast mixture, xanthan gum mixture, eggs, and vinegar. Combine on low speed, then scrape the bowl. Finally, beat for 3 minutes on high speed.
Put the dutch oven, with the lid on, into the oven and heat to 450° F. Tear off a piece of parchment to fit the dutch oven with some overlap. Place on your counter and dust with some flour. Scrape all the dough onto the parchment and shape into a dome using wet hands. It should fit easily into the dutch oven. Cover with a domed lid or bowl and allow to rise until doubled, about 45 minutes to 1 hour. Cut some slits in the top and dust with a little flour. Leave the dutch oven in the 450° F oven while the dough is rising.
When the dough is ready, remove the pot from the oven, take off the lid and lift the parchment with dough on it into the pot. Do not remove parchment. Cover with the lid and bake for about 45 minutes. Remove the lid and bake for another 10-15 minutes until lightly browned. Lift the parchment out with the bread on it and cool on a wire rack before slicing.