Buckwheat Bread

On a beautiful fall day in the Shenandoah Valley, we stopped in Wade's Mill in Raphine, Virginia, and much to my delight, I found that the store was selling some of its milled products including the much elusive (at least in Henrico, VA) buckwheat. I grabbed the last two bags!

I haven't wasted any time trying out my buckwheat. Today I made buckwheat bread with a recipe I found on the internet (and yes, I made some adjustments), and it is a keeper.

 

Wade's Mill in Raphine, Virginia, built around 1750

 

Buckwheat Bread

 

1 1/2 cups glutenfree flour

1/2 c buckwheat flour

3 tsp baking powder

1/4 tsp xanthan gum

1/2 tsp salt

2 tbsp sugar

2 egg whites or 1 egg

1 c reduced fat milk

1/2 c vegetable oil

 

 

1. Preheat oven to 350 degrees.

 

2. Grease a medium sized loaf pan.

 

3. Sift flours, baking powder, xanthan gum, salt and sugar in a large bowl. Set aside.

 

4. Beat egg or egg whites. Stir in milk and oil.

 

5. Add flour mixture to egg & milk mixture, and beat for 3 minutes.

 

6. Pour mixture into prepared pan. Bake for 40 - 55 minutes.

 

7. Remove from oven and cool for 10 minutes. Remove from pan and cool on wire rack.

 

 

 

Note: Store buckwheat flour in the fridge or freezer for a longer shelf life.