Jack Cashmore’s Gluten Free Buckwheat Loaf

Photo: Public domain

Jack serves this buckwheat loaf to guests who are coeliac or gluten-free at his restaurant The Chef’s Table at Blue Duck Station. This is a no-fuss, easy-to-follow recipe although it does require a thermometer to fully activate the yeast solution. Guests often ask Jack for this recipe and he happily obliges.  

Ingredients

120g buckwheat flour 
120g gluten-free flour 
100g milk
100g water 
8g salt
10g brown sugar
10g active dried yeast 
1g xantham gum (available from most supermarkets)

Method

Warm milk, water, yeast and sugar together to 26oC until the yeast has fully activated and dissolved into the liquids along with the sugar.

Whisk flours, xantham gum and salt until well combined and then stir in the yeast solution with a whisk until the whole recipe is nice and smooth. It should be the consistency of cake batter. 

Place in a parchment paper lined rectangle cake tin. Allow the mix to rise and double in size and volume in a warm spot for around 45 minutes.

Bake at 180oC for around 20 minutes. Check with a knife to see if cooked in the centre. The knife should come out of the loaf clean and with no raw batter on it. 

Give it an hour to cool slightly before cutting as the loaf should be very light and airy.