Buckwheat Potato Bread Recipe

Name: Buckwheat Potato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buckwheat flour; 1 1/2 cups rice flour; 1 tablespoon xanthan gum; 3 tablespoons tapioca flour; 1 1/2 teaspoons active dry yeast; 1/2 cup mashed cooked sweet potato; 2/3 cup warm buttermilk (not hot); 1 tablespoon butter, softened; 1 tablespoon honey; 1/2 teaspoon salt

Servings: persons

1/2 cup buckwheat flour
1 1/2 cups rice flour
1 tablespoon xanthan gum
3 tablespoons tapioca flour
1 1/2 teaspoons active dry yeast
1/2 cup mashed cooked sweet potato
2/3 cup warm buttermilk (not hot)
1 tablespoon butter, softened
1 tablespoon honey
1/2 teaspoon salt

1
Place ingredients into your bread machine in the order suggested by your manufacturer.
2
Operate machine on the regular, normal, or medium cycle (whichever your machine has).
3
To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
4
Stir for several minutes or until honey just starts to foam, then remove from heat.
5
Stored cooled honey in an airtight container.
6
Serve honey spread on slices of buckwheat potato bread, if desired.
7
Question about this recipe?.
8
Ask the Chef or Ask the Community.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup buckwheat flour, 1 1/2 cups rice flour, 1 tablespoon xanthan gum, 3 tablespoons tapioca flour, and more.

Yes, Buckwheat Potato Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Potato Bread

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