buckwheat sourdough

This amazing recipe for healthy buckwheat sourdough bread is soft, fluffy, and loaded with nutrients. Made with just a few simple ingredients, this buckwheat sourdough recipe is so easy to make that even beginners will feel confident after making it!

Buckwheat Sourdough Bread

Buckwheat

All-Purpose Flour

Whole Wheat Flour

tbsp Coconut Sugar

Salt

Sourdough Starter

Water

In a medium mixing bowl whisk together the flours, sugar and salt.

To the dry ingredients add the sourdough starter and 1 cup warm water. Mix until combined well.

Add the remaining water, mix until well incorporated.

Knead dough until smooth.

Line a bowl with a clean tea towel and dust with a sprinkle of flour. Place the dough into the bowl and cover.

Rest in a warm place for 2-4 hours to allow the dough to rise slightly.

Heat the oven to 400F/ 200C, along with a dutch oven for 20 minutes before cooking the bread.

After the dough has rested for at least 2 hours, uncover the top of the dough and place a piece of baking paper over it. Gently turn the bowl upside down to remove the dough. Score the dough with a sharp knife or a bread lame.

Place the dough into the hot dutch oven, cover and cook for 20 minutes. Remove the cover and cook for another 25 minutes.

Finish cooking for another 10 minutes either directly on the shelf rails or on a baking tray.

The sourdough bread should be ready when it sounds hollow when tapped and the outside is crusty.

Let the loaf cool on a cooling rack overnight. Once cooled completely, slice and enjoy.

https://www.youtube.com/watch?v=uzwTZqf6Efk

This amazing recipe for healthy buckwheat sourdough bread is soft, fluffy, and loaded with nutrients. Made with just a few simple ingredients, this buckwheat sourdough recipe is so easy to make that even beginners will feel confident after making it!
Recipe -- https://pickyeaterblog.com/buckwheat-sourdough-bread/

The 7-Inch Sourdough Boule is a perfect first bread recipe to make if you’ve recently started or have a gluten-free brown rice sourdough starter. I’ve simplified the steps to make it easier for anyone to try! The ingredients create a perfectly soft crumb and crispy crust that softens once it cools. This sourdough bread is delicious when enjoyed fresh and always amazingly tasty when toasted. 
Baking Schedule Example: If you start the process the night before you want to bake, you could enjoy fresh sourdough by the next evening! 

(Evening Day 1) Remove the starter from the refrigerator and feed it (set aside overnight).
(Morning Day 2) Feed the starter again and wait until it’s active (2-4 hours).
(Starter is Ready) Mix your bread ingredients and rise the dough (3-5 hours).
Preheat oven (and Dutch oven) 30-60 minutes before you bake.
Bake (1 hour 20 minutes).
Cool (4-6 hours). Enjoy bread!

Tools: Large Mixing Bowl (or Stand Mixer bowl), Large Bowl, Sifter/Sieve/Strainer, Kitchen Scale, Silicone Spatula, Banneton Basket/Soup Bowl, Dutch oven (5qt or Larger), Unbleached Parchment Paper, Lame or Sharp Blade, Wire Rack

7-Inch Sourdough Boule (GF/V)

active brown rice

whole psyllium husk (4 tbsps)

pure maple syrup (1.5 tbsps)

olive oil (1.5 tbsps)

light buckwheat flour (1/2 cup)

GF oat flour (scant 1 cup)

potato starch (1/2 cup)

tapioca starch (1/2 cup)

brown rice flour (1/4 cup)

sea salt (1/2 tbsp)

Schedule Example

Remove the starter jar from the fridge around dinnertime and wait a few hours. I keep about 1 cup of starter in the jar when I refrigerate it between bakes. Feed the starter before bedtime. It doesn’t have to be precise. Add a few heaping spoonfuls of brown rice flour with enough water to stir. 

First thing in the morning, take a portion of the starter and feed it again to get it even livelier. Do so by combining approximately 1/2 cup active starter 133g with 70g brown rice flour and 62g water (mix &amp; cover) and wait until it gets bubbly/active again—usually a few hours. Or feed the starter a second time, right in the same jar, using the previous measurements as a guide. The goal is to create enough bubbly sourdough starter for the recipe (265g/1 cup). TIP: Feeding the starter more, right in the same jar is often faster.

It was my first time making gluten free sourdough and it turned out so good…simply because of this step by step recipe! Super easy to follow and it tastes amazing 🥲 Give it a try!! You won’t regret it!

Dear Chantal
Thanks so much for this recipe.
I've tried it twice, and had better results with it than the recipe I usually use.
The first time I didn't quite have the right flours, so I subbed teff for buckwheat and sourgum for rice flour. I also used powdered psyllium instead of whole.

The second  time I doubled the quantities so I could make 2 loaves (btw, I use 2lb ordinary loaf tins with no lid). This time I used bit of quinoa, more teff, and a little sorghum. I omitted the maple syrup ( as I don't like sweet bread) and forgot to put in the oil!

The loaves turned out very well, though obviously I didn't get the rise you get with lighter flours. I preferred it without oil, and will continue to use the recipe. I like its lower hydration - it's a lot less wet than my usual bread. I removed the loaves from the tins after 40 minutes and put them directly on the oven shelves for another 40 mins, and then probably left them in the oven after it was switched off for another 15-20 mins. As you say, the crust softens overnight.

So thanks again Chantal! It's a very forgiving recipe and easy to make. Also quick, as there's no preferment.

This bread turns out both great rounds and sandwich loaves! Also doesn't seem so be finicky with the temperature weve had to bake at different temperatures twice as we have had other things in the oven. Thank you for sharing these great recipes.

Hi bakers, I followed Chantal's recipe for the sourdough starter with brown rice first. Then I went ahead and made two loaves. My first time, I baked it in the cake form and used all the ingredients except for the marple syrup, I had Agave syrup at home and I believe that worked as well.
On my second, I added pumpkin and sunflower seeds for more texture but also hoping that it will mask the psyllium husk flavour which it did quite well. I took both to a tasting event and it was well received, we did not need to toast it as it was purely delicious. We had hummus and cheese as well as falafel with it.
I did not use a stand mixer and the crumb was super open.

I really can’t wait to make this recipe, thank u so much :) (I’ll be making it tomorrow after tonight’s starter refresh).
I usually make sourdough fermented for 12-24h (most of that time in the fridge). Do you think that would work with this one? 3-5h don’t seem enough for me to neutralise antinutrients properly. How would I know if it overprooved? :)

Hi, Chantal.  Thanks for the clear instructions and videos, too.  All so helpful.  I baked my first of many loaves and it turned out beautiful and delicious.  I think my oven maybe ran a little hot as I think next time I will only do the 2nd lid off back at 30 minutes.  I substituted psyllium powder instead of husk, and sorghum instead of buckwheat and arrowroot instead of tapioca because these are the ingredients that I have.  Next I will try the buns and also a loaf pan style bread.  I really appreciate being able to bake my own bread again.  I took a picture but can’t figure out how to attach it.

Dear Chantal,
Is 1 Tablespoon of salt correct?
I followed the recipe to the letter and found it very salty. 
Did you mean 1 teaspoon  perhaps?
A recipe should not include such a variant as 1/2 - 1 Tbl. There is a major difference.  Most recipes call for 1 teaspoon of salt.

Hi.  Tried the recipe at the weekend.  It didn't quite work (my fault).  It might be worth adding a little note for idiots like me to use weight when substiting ground psyllium husk.  I am of course the idiot who put in four tablespoons not 20g!!!

I have to say I am SO impressed with this recipe! I have made it every week for the past few weeks and it turns out perfect each time. I substitute sorghum for buckwheat as you suggested and don't have any issues. The last GF sourdough recipe I tried was way too dense and wet. This one is airy, light, and flavorful. Thanks for changing the bread game in our house!

This bread is absolutely a 5 star recipe! I have been baking gf sourdough for almost a year, and this is the loveliest balance of texture and flavor that I have found thus far. I have made this recipe quite a few times in the last month or so and it is perfect every time. I’ve gifted it to several of my fellow gf friends and they have all loved it as well. Thank you for a recipe full of wholesome ingredients that give us the opportunity to enjoy fresh, fluffy, and gluten-free  bread!

Hi, Chantal  I been baking GF sourdough breads with your recipes for 2 years now, and love them.  But I somehow missed this one.  I just baked with this recipe, that turned out very best boule!  I usually toast slices with iron pan, but this bread tasted excellent without toasting.  I changed Potato starch, as I cannot take it, to Tapioca and arrow root starch. And maple syrup to Agave.  It was no problem, great result!  Thank you so much!

Hi! Mu son has an eosinophilic disease and Rice, buckwheat and oat allergy among his laundry list of allergens (which also include eggs, milk, wheat, peanuts, tree nuts, soy, corn, beef, pork, fish, all legumes, tomato, and avocado.) wondering what might be options to sub the rice, buckwheat and oat? He hasn’t has bread in over 6 years and I’ve been been searching for a recipe that was safe for him every since. Would appreciate any suggestions. Thank you!

So happy with how this one turned out! Not sticky or gummy, with a soft and chewy crumb. Technically mine isn’t completely gf as I added some rye starter (in addition to brown rice and buckwheat starter), but next time I’m definitely going to try with gf starter only. 

I used cornstarch instead of potato starch, and half the amount of starter overall. 
Your detailed instructions including visual cues are super helpful, as is the video. Thank you so much for all the work you put into your posts, and for including substitutions where applicable. It’s a lot of work to test recipes to cater to as many allergens as possible, really appreciate your efforts!
Thank you Chantal 💛
Look forward to trying more of your recipes.

Hi, I have gluten free brown rice sourdough. I really want to bake the bread, but I have sensitivity to many things, including  gluten, tapioca, eggs, milk, banana, potato, corn and many other ingredients. I can use flour such as oats, basmati rice, wholemeal rice flour, white rice flour, millet, ground flax seeds. I don't know if I have a sensitivity to psyllium and I really want to bake the bread. What can replace the tapioca flour and the psyllium? It would be great if you could help me with this, thanks a lot, Ziv

Amazing! I made my first ever loaf of sourdough bread, let alone GF sourdough and it was beyond perfect!

https://www.youtube.com/watch?v=hnTmkqVnmiY

This NEW sourdough recipe video for a Gluten-Free, Vegan, Nut-Free and allergen-friendly bread boule, buns or bread pan loaf is an excellent tutorial for all bakers! It's packed with instructions, TIPS and TRICKS to help you make your first (or second) gluten-free sourdough or help you bake amazing tasty soft sourdough buns! This How-To video might even help you perfect your bread recipe if you've been experimenting with GF sourdough for a while now. I mention it in the video, but in the past, I've created many bread recipes that are not only GF and vegan but also free of oat, rice, nut, corn and legume flour. You can find those recipes on freshisreal.com. This RECIPE is MY favourite! I find it has just the right combination of GF flours and starches to create the best texture. Plus, my body is ok with buckwheat, GF oat and brown rice flour. If you can't consume one (or a few) of the ingredients on the list, you can sub one of the light flours with sorghum flour or see the recipe post for more alternatives. The blog includes many other bread recipes for a variety of dietary restrictions. You can also reach out to me with your specific questions if it's easier. Do so in the comments of this video or the recipe post. The baking Facebook group is a great place to chat with others trying out this recipe or other allergen-friendly recipes. #glutenfreesourdough #sourdough #glutenfreebread

0:00 Start (Intro)
0:44 Starter Details
1:52 Ingredients
2:00 Mixing Dough
2:22 Weigh Starter
2:28 Preparing Psyllium Gel 
2:41 Water Temperature Tip
2:59 Dry Ingredients
3:13 Mixing Dough (Hand or Mixer)
3:52 Boule Instructions
6:23 Bread Pan Instructions
8:20 Buns Instructions
10:16 Final details

NEWEST Recipe Post & Full Instructions: 
» https://www.freshisreal.com/7-inch-so...

Recipe post with Instructions for BUNS - Coming Soon! 
(I'll add the link here asap.)

Gluten-Free Sourdough STARTER Recipes
» https://www.freshisreal.com/category/...

Smaller Portion Brown Rice Starter
» https://www.freshisreal.com/easiest-g...

Original Brown Rice Starter
» https://www.freshisreal.com/gluten-fr...

Rice-Free Bread Recipes:
» https://www.freshisreal.com/category/bread/rice-free-bread/

Oat-Free Bread Recipes:
» https://www.freshisreal.com/category/bread/oat-free-bread/
__________________________

INGREDIENTS for this GF SOURDOUGH:
265g active brown rice sourdough starter (1 cup); see instructions
330g/ml room temp water (70-85°F) (plus 1–2 extra tbsps if necessary)
20g whole psyllium husk (4 tbsps)
20g/ml pure maple syrup (1.5 tbsps)
20g/ml olive oil (1.5 tbsps)
80g light buckwheat flour (1/2 cup)
80g GF oat flour (scant 1 cup)
80g potato starch (1/2 cup)
60g tapioca starch (1/2 cup)
40g brown rice flour 1/4 cup)
8–10g sea salt (1/2–1 tbsp)
__________________________

NOTE: I added a link to a similar Pullman bread pan at the bottom.
Amazon seems to be out of the bread pan that I have. 
Approx. Size: 8.2x4.7inch

Facebook Gluten-Free Vegan Baking Group: 
» http://bit.ly/2EJIBEQ

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Pullman BREAD PAN on Amazon.com
» https://amzn.to/3gChn7X

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