Gluten-free buckwheat sourdough bread
This delicious gluten-free sourdough bread is made with buckwheat and brown rice flour which gives it its rich flavor. The recipe is simple and easy to make!
Equipment
- 1 whisk
- kitchen towels
- banneton basket optional
Ingredients
Levain
- 150 g mature sourdough starter gluten-free
- 80 g buckwheat flour
- 100 g water not hot
Dough
- 20 g psyllium husk whole husks, 18g if using powder, check psyllium husk guide for more information
- 10 g oil olive, sunflower, or vegetable oil
- 20 g sugar honey or maple syrup will work, too
- 300 g water not hot
- 80 g buckwheat flour
- 120 g brown rice flour add 10g more if bread turns out gummy
- 80 g potato starch cornstarch is ok, too
- 60 g tapioca starch or arrowroot
- 12 g sea salt
Topping
- sesame seeds
Instructions
- First, to make levain, you need to add 150g of mature GF sourdough starter, 80g of buckwheat flour, and 100g of water (not hot) to a mixing bowl. Mix until all ingredients are well incorporated, cover with a kitchen towel, and leave to rise for 5-6 hours.
- You know levain is ready when it has risen some (it will not double in size) and when you scoop a bit with a spoon, you hear and see the bubbles created by the wild yeast.* The length of time for this stage will depend on the temperature in your kitchen. To speed up the process place the levain into a turned-off oven with the light on.
- Once levain is ready, in a separate bowl, add 20g of psyllium husk, 10g of oil, 20g of honey, and 300g of water (not hot). Whisk to combine and set aside.In another bowl add the remaining buckwheat flour, brown rice flour, potato and tapioca starches, and salt. Whisk to combine and set aside.
- By now psyllium husk has gained a gel-like consistency. Add the psyllium husk mixture to the levain and mix with a whisk until well combined.
- Then, add the dry ingredients to the wet ingredients. With your hands, mix the dough until all flour is incorporated and transfer the dough onto the kitchen table.
- Shape the dough into a ball.
- Then, pour some sesame seeds onto a small flat plate and dip the top of the dough into them.
- Then, place the dough into a banneton basket or a mixing bowl lined with a kitchen towel. Cover with another kitchen towel and leave for the bulk fermentation. This stage will take 5-6 hours at room temperature or 12-18 hours in a refrigerator.
- When the bulk fermentation is done, your bread will have risen some but it will not have doubled in size. Preheat the oven with the Dutch oven inside to 430F/220C. Once the oven is hot enough, place the dough onto a piece of parchment paper and score the loaf. Then, transfer the dough with the parchment paper into the Dutch oven and place the lid on. Bake for 45 minutes, then, take the lid off, turn the heat down to 375F/175C and bake for another 20-30 minutes.
- Once the bread is baked, transfer it onto a cooling rack and let the bread cool completely before cutting into it. If you cut the loaf too soon it will have a gummy texture as the bread is still baking after you took it out of the oven.
Notes
- Don’t substitute psyllium husk for any other type of gluten-free binder.
- Go by the state of the dough rather than by the recipe timeline. If your starter or loaf seems like they are not ready after 6 hours, give it more time. If they are ready sooner, use them when you need to! Sourdough is not as predictable as bread made with commercial yeast!
- To score your bread, use a very sharp knife or a razor to avoid pushing the dough down and popping the bubbles inside the dough.
- If you accidentally waited too long and your starter started to go down or your bread became overproofed, don’t stress over it, bake the bread anyways. It will be delicious still!
Nutrition
Serving: 2slicesCalories: 254kcalCarbohydrates: 53.6gProtein: 4.3gFat: 2.9gSaturated Fat: 0.5gSodium: 781mgPotassium: 193mgFiber: 3.5gSugar: 4.1gCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!