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Le Chaudron recipe
Pain au sarrasin et riz sans gluten
Gluten-free buckwheat and rice bread
⏱ 70 minServes 8Medium270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
250 g (9 oz)buckwheat flour
150 g (5 oz)rice flour
80 g (3 oz)cornstarch
1 packetgluten-free yeast
400 ml (1⅔ cups)warm water
10 gfine salt
40 g (1½ oz)flaxseed
2 tbspolive oil
- 250 g (9 oz) buckwheat flour
- 150 g (5 oz) rice flour
- 80 g (3 oz) cornstarch
- 1 packet gluten-free yeast
- 400 ml (1⅔ cups) warm water
- 10 g fine salt
- 40 g (1½ oz) flaxseed
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the buckwheat flour, rice flour, cornstarch, gluten-free yeast and salt together in the bowl.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Soak the flaxseeds in a little lukewarm water until they form a gel, then add to the flours with the olive oil and the rest of the water.
- Mix hard until thick and smooth, like cake batter; without gluten the dough isn't kneaded and stays soft and sticky.
- Pour into the oiled loaf pan, smooth the top with a wet spatula and let rise 45 minutes somewhere warm until slightly risen.
- Preheat the oven to 210 °C (410 °F) and bake 50 min until the crust is firm and golden.
- Unmold and cool completely on a rack before slicing; the gluten-free crumb sets as it cools.
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