The holy grail of Paleo and Gluten-free people everywhere.
Most breads that are gluten-free, and especially those that are paleo have weird textures, can't hold up well enough for sandwiches, and well, taste like cardboard.
This bread is easy to make, tasty, and holds up! You actually need a bread knife to cut it! My husband compared it to the brown bread served at Outback Steakhouse.. though I think it would need a little tweaking to match that. I had it with stew last night and breakfast this morning. I've topped it with butter and honey, toasted and plain. Yum!
Warning #1 with this bread. It looks brown, and it certainly falls into a grey area. It contains both buckwheat and yeast. My understanding is that buckwheat is grossly misunderstood. It is NOT a grain. However, some still consider it a grass, and thus non-paleo. I believe, and several sources state, that it is actually a fruit. It IS gluten-free. As always, I urge you to make your own decisions. If you don't think buckwheat flour is OK in your definition of paleo, don't make this bread.
Warning #2 of course is the yeast. I am going to try to replicate this bread in the future without yeast, using the baking soda/acid reaction to make it rise. However, I have not had much success with that in the past. Yeast is technically an organism. Again, debate this all you want... I think the occasional yeast is OK. If you don't, don't make this and I'll try to make it yeast-free soon.
So with all those warnings out of the way, let's get to the important stuff... the recipe!!
- 1 1/2 Cups lukewarm water
- 3 eggs
- 3 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 1 package active dry yeast (I used Red Star)
- 1/2 Cup tapioca flour
- 1/2 Cup coconut flour
- 1 Cup buckwheat flour
- 1 tsp. salt