Gluten-Free Indian Bread Recipe – Besan, Buckwheat & Oat Flour Loaf

Last Updated on 4 months by Neha Deshmukh

Gluten-Free Indian Bread Recipe – Besan, Buckwheat & Oat Flour Loaf

Hey everyone! I’m so excited to share this recipe with you. It’s for a gluten-free Indian bread that’s surprisingly easy to make, especially if you have a bread maker. I stumbled upon this combination of flours while trying to recreate some of my favourite Indian breads without gluten, and honestly, it’s become a staple in my kitchen. It’s perfect toasted with a little butter (or your favourite spread!), and it’s a fantastic way to enjoy a slice of comfort.

Why You’ll Love This Recipe

This gluten-free bread isn’t just about what it doesn’t have (gluten!). It’s about the wonderful flavour and texture we do get. The blend of besan, buckwheat, and oat flour creates a slightly nutty, wholesome loaf. Plus, it’s incredibly convenient – the bread maker does almost all the work! If you’re gluten-free, missing Indian breads, or just looking for something a little different, you absolutely have to try this.

Ingredients

Here’s what you’ll need to whip up this delicious loaf:

• 1.25 cup water (300ml)
• 1 tbsp vinegar
• 1 cup besan / chickpea flour (approx. 120g)
• 1 cup rice flour (approx. 120g)
• 0.25 cup kuttu atta / buckwheat flour (approx. 30g)
• 0.25 cup oat powder (approx. 30g)
• 3 tbsp sabudana atta / tapioca flour (approx. 36g)
• 1 tbsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt

Ingredient Notes

Let’s talk about these ingredients for a sec! Getting the right flour blend is key.

• Besan/Chickpea Flour: This is the star! It gives the bread a lovely flavour and a slightly dense, satisfying texture. It’s readily available in Indian grocery stores and increasingly in larger supermarkets.
• Kuttu Atta/Buckwheat Flour: Don’t let the name fool you – it’s gluten-free! Buckwheat adds a beautiful earthy flavour and helps with the bread’s structure. It’s often used in Indian fasting foods.
• Sabudana Atta/Tapioca Flour: This is our binding agent. It helps create a softer crumb and prevents the bread from being too crumbly. You can find this in Indian stores, usually near the other flours.
• Bread Maker Magic: I love using a bread maker for this. It takes all the guesswork out of kneading and proofing. But don’t worry if you don’t have one – I’ll cover traditional baking in the variations section!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in your bread maker’s pan, pour in the water and vinegar. The vinegar helps with the rise and adds a subtle tang.
2. Now, add all the dry ingredients – besan, rice flour, buckwheat flour, oat powder, tapioca flour, baking powder, baking soda, and salt.
3. Give everything a quick stir to make sure it’s all combined. Remember, liquids first, then dry ingredients!
4. Select the “gluten-free bread” setting on your bread maker. If your machine doesn’t have this setting, a basic bread setting will usually work.
5. Set the weight to 1000 grams and the crust color to medium.
6. Hit start and let the machine do its thing! It’ll knead, ferment, and bake – the whole process takes about 3 hours.
7. Once the cycle is complete, carefully remove the bread pan. Be careful, it’s hot!
8. Let the bread cool in the pan for about 20 minutes before slicing. This helps it hold its shape.
9. And finally… enjoy! Toasted with a generous smear of butter is my favourite way to eat it.

Expert Tips

• Don’t skip the cooling time! Seriously, it makes a difference.
• Check your bread maker’s manual: Every machine is a little different, so it’s good to know the specifics of yours.
• Humidity matters: If you live in a humid climate, you might need to add a tablespoon or two of extra flour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use plant-based butter for serving! The recipe itself is already vegan-friendly.
• Regional Flour Substitutions: Feel free to experiment with other gluten-free flours. Sorghum flour or millet flour could be interesting additions.
• Bread Maker vs. Traditional Baking: If you don’t have a bread maker, you can bake this in a loaf pan. Knead the dough for about 10 minutes, let it rise for an hour, then bake at 180°C (350°F) for 45-50 minutes.

Serving Suggestions

This bread is so versatile! Here are a few of my favourite ways to enjoy it:

• Toasted with butter and a sprinkle of cinnamon.
• As a side with a hearty Indian curry.
• Made into sandwiches with your favourite fillings.
• Simply enjoyed on its own with a cup of chai.

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage – just slice it before freezing for easy toasting.

FAQs

Let’s answer some common questions:

• Is this bread suitable for those with severe gluten allergies? While this recipe uses gluten-free flours, it’s always best to check the packaging of your ingredients to ensure they are certified gluten-free, especially if you have a severe allergy.
• Can I make this bread without a bread maker? Yes! See the “Bread Maker vs. Traditional Baking” section above for instructions.
• What can I substitute for the vinegar? Lemon juice works well as a substitute – use the same amount (1 tbsp).
• Can I use a different gluten-free flour blend? You can, but the texture might be slightly different. I recommend sticking to the blend I’ve provided for the best results.
• How does Kuttu atta contribute to the bread’s texture? Kuttu atta adds a slightly nutty flavour and helps create a more substantial, less crumbly texture.