We have found a recipe for gluten-free bread that comes very close to “normal” bread. The trick is in baking in muffin tins. As a result, they cook faster, they dry out less quickly (which is often the big problem with gluten-free bread) and it is very easy to take with you.
For 12 sandwiches
- 200 grams of buckwheat flour
- 100 grams of rice flour
- 200 ml water or rice milk
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons olive oil or 30 grams butter at room temperature
- 10 grams of yeast or gluten-free baking powder (e.g. from Dr. Oetker)
- Pinch of sea salt
- Extra: pumpkin seeds, sunflower seeds, sesame seeds, chopped walnuts
- Optional: 1 ripe banana, mashed (this makes the bread a bit creamier)
- You will also need: muffin tin for 12 muffins.
Preheat the oven to 180 degrees and grease the muffin tins with olive oil or butter.
Mix the flour with the yeast or baking powder and salt. Add honey, the mashed banana, the water or milk and the oil or butter, and finally the eggs. Mix until the batter is slightly thicker than a pancake batter.
Bake the buns for about 20 minutes (this depends on your oven). Let cool and remove the buns from the mold with a knife. This should be easy because you greased it.
Delicious with clotted cream (or 10% fat Greek yogurt) and a generous scoop of strawberry jam. Do you want to vary with nice flavors? These are a number of fine ingredients that make the sandwiches even tastier. The amounts are to taste, so practice on your own.
Sweet: cinnamon, nutmeg, raisins, broken nuts such as hazelnuts or walnuts, dried fruits such as pieces of fig or apricot, ripe banana, grated coconut, toasted oat flakes.
Savory: pumpkin seeds, sunflower seeds, rosemary, thyme, crumbled feta, sun-dried tomatoes, olive pieces, grated cheese, toasted sesame seeds.