How to make
The buckwheat gives it a very specific taste and the rice makes the crust crispy and the inside slightly moist. We're using a round grain rice variety, not because we care about the shape of the grain - it will be grinded anyway, but because these round rice varieties have their specific qualities of absorbing liquids and containing more starch.
First of all, we need a good device, which we can use the buckwheat grains, rice and millet into fine flour.
Crush the yeast directly into the gluten-free flour. Pour the water, salt and sugar and husk (psyllium) - these are fibers, that will add density to the dough and are very suitable for gluten-free bread.
Knead the dough in a food processor, programming it for 4 minutes of intense kneading. I use a Thermomix for this purpose - in it I simultaneously grind the grains, add the liquid and everything else and program it to the kneading function.
Form the finished dough into an oblong bread, sprinkle it with some of the gluten-free flour (I set aside a spoonful of what I have grinded).
Make several cuts and place them in a tray covered with baking paper.
Put it in the oven and leave it for 8 hours, during which time it should increase in volume.
Bake it in an oven heated to 360°F (180°C), until it aquires a golden brown color for about 40 minutes and then leave it to cool on a wire rack.
With that, the recipe for this particular gluten-free buckwheat, millet and rice bread is completed.
