Totally gluten free Bread
For a 10"/25cm long loaf pan
150 gr Buckwheat flour
150 gr Rice flour
50 gr Millet flour
50 gr Amaranth flour
100 gr Quinoa flour
1.5 tsp Xanthan gum
2.5 Tbsp grape seed oil (resistant to heat, not too strong in flavour)
2 tsp salt
400 ml tepid water
3 tsp active dry yeast
2 tsp brown sugar
Dilute brown sugar and yeast in water and set aside while you measure the flours.
Place all the flours in a mixing bowl add the salt and oil.
Pour water/yeast/sugar mixture on the flours and mix/knead for 5/10mn you will obtain a very sticky dough, more like a paste.
Cover with a towel and let it rest/rise at room temperature for 1 hour, mix again and let it rest again for 1 hour, mix then place in baking tin, cover and let it rest for another hour.
Because of the lack of gluten this dough doesn't really rise, the yeast makes it a little more airy but definitely not like a gluten bread.
Bake in preheated oven at 360 F / 182 C for 40 to 50 mn (depending on your oven).
It will be a very heavy loaf, it doesn't really sound hollow like the wheat flour bread so it is more difficult to tell when it is baked, if you are not sure and extra 5mn in the oven won't harm it.
It is best fresh and for those of us who eat dairy it is delicious with butter, also the following morning for breakfast with some honey on it.