| Prep: 30 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 9g | 1.2g | 53g |
| sugars | fibre | protein | salt |
| 6g | 5g | 8g | 0.59g |
About Gluten-Free Borodinsky
Welcome to the majesty of Gluten-Free Borodinsky: a delight to both your taste buds and your dietary needs. This ancient Russian bread, known for its rich, hearty flavor and delightful texture gets an innovative twist here at ‘Your Gourmet Guru’ when we bring it into the gluten-free world.
Unraveling the Health Benefits
Taking center stage in this recipe, buckwheat flour and brown rice flour offer a powerful boost of nutrients while yielding a wonderful crumb structure that makes this gluten-free variant compete with its traditional counterpart. These flour alternatives are packed with essential dietary fibers, vitamins and minerals that make Gluten-Free Borodinsky bread a healthy and delicious option for those on a gluten-free die. Buckwheat, despite the misleading name, is absolutely gluten-free and linked with heart health benefits that you can read about in this Healthline article, while brown rice flour boasts its own nutritional benefits that you can discover here.
Flavor Profile
With hints of molasses and cocoa powder balanced with the earthy notes of caraway seeds and ground coriander, Gluten-Free Borodinsky is not your run-of-the-mill sandwich bread. These unique ingredients offer a depth and complexity of flavor that can light up a simple breakfast of toast and jam or a hearty lunchtime sandwich.
Cornmeal as a dusting element provides a graduated crispiness to the crust making each bite a textural delight, while the indigenous Russian ingredients remain true to the bread’s origins. It’s a culinary journey from the comforts of your kitchen.
The addition of ingredients like cider vinegar and active dry yeast ensures a strong rise and the classic tangy profile that is quintessential to Borodinsky bread. Eggs and oil add the required moisture, keeping the bread tender and this all rounded off by a touch of sugar for a slight sweetness.
Because of its dense, sturdy texture and full-bodied flavor, Gluten-Free Borodinsky is similar to rye bread and pumpernickel. It would work well in robust sandwiches stacked with smoked meats, sauerkraut, and sharp cheeses. Likewise, it also pairs perfectly with a bowl of borscht or a simple side of pickles and smoked salmon, paying homage to its Eastern European origins.
What You’ll Need
- 1 cup Buckwheat flour
- 1 cup Brown Rice flour
- 1/2 cup Cornstarch
- 1/2 cup Tapioca flour
- 1 tablespoon Xanthan gum
- 1.5 teaspoons Salt
- 2 tablespoons Active dry yeast
- 2 tablespoons Sugar
- 1.25 cups Warm water(110°F)
- 3 tablespoons Molasses
- 2 tablespoons Cocoa powder
- 1 tablespoon Caraway seeds
- 1 tablespoon Ground coriander
- 2 large Eggs
- 1/4 cup Vegetable oil
- 2 tablespoons Cider vinegar
- 1 tablespoon Cornmeal (for dusting)
Method
Step One
In a large mixing bowl, combine 1 cup buckwheat flour, 1 cup brown rice flour, 1/2 cup cornstarch, 1/2 cup tapioca flour, and 1 tablespoon xanthan gum.
Step Two
Stir in 1.5 teaspoons of salt into the flour mixture.
Step Three
In a small bowl, combine 2 tablespoons of active dry yeast and 2 tablespoons of sugar. Add 1.25 cups of warm water (110°F) and let it sit for about 10 minutes to activate the yeast.
Step Four
In another bowl, mix together 3 tablespoons of molasses, 2 tablespoons of cocoa powder, 1 tablespoon of caraway seeds, and 1 tablespoon of ground coriander.
Step Five
Beat 2 large eggs in a separate bowl and then add 1/4 cup of vegetable oil and 2 tablespoons of cider vinegar.
Step Six
Combine the yeast mixture, molasses mixture, and egg mixture together. Gradually add this liquid mixture to the dry ingredients, stirring well after each addition.
Step Seven
Once the dough is combined and smooth, cover the mixing bowl and let it rise in a warm location for about 90 minutes, or until it has doubled in size.
Step Eight
Preheat your oven to 375°F (190°C) and lightly grease a baking sheet. Sprinkle the baking sheet with cornmeal to prevent the bread from sticking.
Step Nine
Shape the dough into a loaf and place it on the prepared baking sheet. Bake for about 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
Step Ten
Allow the bread to cool on a wire rack before slicing and serving your homemade Gluten-Free Borodinsky bread.
