The following recipe is a link to a gluten-free bread that has buckwheat as its main component. From what I read, buckwheat is not a grain, and, of course, not a type of wheat at all. The recipe does call for rice, but if you read the comments at the bottom of the page, you will read about many people making all sorts of substitutions. Someone, for example, mentioned making the bread with buckwheat, lentils, and chickpea flowers for her grain-free child, and mentioned that it came out very good. The bread gets rave reviews all-around.
Susan Boyce wrote:Thank you for the reply rice and tapioca raise my blood sugar so can't use them either.
You're welcome! And as I mentioned in my post, there are many ingredient substitutes offered by people in the comments section of the recipe post, but it would entail you reading through them to find out what those are. I also mentioned two in my post that has neither of the things you named. Oh well. Good luck!
I am celiac so eat gluten free. I have never gone all the way to grain free, but squash puree makes up more than half the volume of my gluten free muffins and gives great flavour and texture. If I were trying to make grain free bread I would likely rely heavily on squash and eggs. Apple sauce works in things I don't want tasting of squash but squash is better textured.
Have you tried alternative flours? Bean flour, chickpea flour? They don't do well with me, but many people use them heavily.
this the recipe for ‘squirrel bread’ as made by my wife - it’s essentially nuts and seeds (and oats, but more nuts and seeds can be subbed for them if necessary) glued together with flax/chia goo, and cooked more to dry the loaf back out than to ‘bake’ it. sorry for image quality, i’m not in a transcribing mood!
I've made a few things from her site and liked them all - the flax bread, one of the chickpea flour ones, and a couple others I don't remember.
I usually make thick pancakes from various things and use them as slices of bread. If I don't have any flour made from... let's say lentils, I soak them, then blend them into a batter. Then the batter can be used in place of whatever flour and liquid were going in the recipe.