This Buckwheat Sourdough Loaf was originally posted in February 2018 as the third recipe in a 3-part bread series.
It’s one of the top recipes on Fresh is Real and I’m so proud of everyone that’s tried it! This bread is a lot of fun to make if, like me, you love baking and experimenting in the kitchen.
Keep reading for the recipe, tips and new step-by-step video and bonus Q&A video!
This sourdough loaf will be easy for you to make if you have an active bubbly gluten-free starter. A starter is the wild cultured yeast used to leavened this loaf. Don’t worry, I will explain everything you need to know to give this free-form loaf a try.
If you haven’t seen them yet, Part 1 is a Yeast-Free Bread recipe and Part 2 is a Basic Yeasted Dough.
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YouTube How-To + Q&A Videos
Even though this is a great beginner sourdough recipe, it could feel a little intimidating to some, especially if you’ve never baked bread before—let alone a sourdough loaf.
Please watch the two YouTube videos below to guide you along the way.
The first video, Part 1, should clarify the process and Part 2 will answer a few common questions and include additional troubleshooting tips!
A Loaf With Benefits
Do you love squishy white bread (like my dad)? I’m sorry, but this bread recipe probably won’t be for you. Instead, please share this recipe with someone you know that enjoys heartier loaves. If you do share it, thank you!
If you’ve recently had to give up gluten, or other top allergens to improve your health, then this recipe might be just right for you! Wheat, eggs, and dairy are not in this recipe. And, this loaf is also free of corn, legumes, gums and oil.
It’s a simple and nutritious loaf prepared with ingredients that you can find at your grocery store or purchase online. Sourdough is often known as the easier-to-digest bread for people with various digestive issues.
Tools Needed
For this sourdough recipe, you won’t need a mixer! Just a little arm strength and a good spoon.
You will need these tools:
- large glass bowl
- measuring cups for dry goods and liquids
- measuring spoons
- kitchen scale (if you want to weigh your ingredients)
- large spoon for mixing
- soft spatula
- flour sifter
- unbleached parchment paper
- large soup bowl
- clean tea towel (or lined banneton basket)
- lame or sharp kitchen knife
- Dutch oven (5 to 7-QT)
- baking stone (optional) or baking/cookie sheet
A spice/coffee grinder, small blender or a grain mill to transform your whole grains and seeds into a fine flour will be helpful.
Process Photos
Here are a few process photos to show you that this gluten-free vegan buckwheat sourdough is as easy as mixing the ingredients, letting your dough rise, baking the bread and letting it cool before slicing!
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Gluten-Free Grains and Seeds
All the grains and seeds listed in the recipe are gluten-free. Always make sure that pre-milled grains (flours) or seeds are certified gluten-free if you are avoiding gluten or other top allergens.
If you prefer buying buckwheat groats and large oats, you can transform them into a fine flour using a spice/coffee grinder.
I use this method for my sunflower and pumpkin seeds as well because, as of now, I still haven’t been able to find a supplier for seed flour.
In my opinion, milling your own at home is better because it makes your loaves taste so much better and fresher.
To store gluten-free flour, grains, or seeds, keep them in your pantry until ready to open. If you use them regularly, transferring them into a glass jar is excellent. If you don’t bake often, keep your flours in the fridge. Or you can freeze leftovers in their packaging.
Why This Loaf
When I test bread recipes in my kitchen, I always try to include various ingredients that will enhance the flavour, the nutrition value, and the texture of the loaves.
Baking with gluten-free flour and seeds is different. There is a learning curve to master the right texture, and hopefully, I’ve simplified the process enough to make it less intimidating for you to try.
As you get more confident with gluten-free and vegan baking, you too will want to tweak the ingredients to customize the recipe to make it your own. I’ve used this recipe not only as a free-form loaf but also for rolls, mini loaves, and even pizza crusts.
Troubleshooting
It’s important to note that this Buckwheat Sourdough Loaf, once sliced, might feel slightly sticky to touch. In all the sourdough loaves I’ve baked reducing the amount of water added helps.
Then again you don’t want to reduce it by too much and have the bread be too dry or even denser.
Adding more water helps to increase the rise, but it can also make your free-form loaves go flat. I’ve tested many scenarios, and this recipe is what worked best for me.
You can also consider playing around with the rising times. I suggest a 2-hour rising time to start but gradually increase the total rising time to see what creates the best bakes for you. On a cold winter day you can easily rise the dough for a good 6 hours before baking it.
You can also mix all your ingredients on day one then place the dough bowl (covered) in the fridge overnight. The next day transfer the dough to a tea towel lined soup bowl or banneton basket to rise.
Gluten-Free Sourdough Starter
What is a gluten-free sourdough starter anyway? It’s the leavening agent for this bread recipe is wild culture yeast (gluten-free starter) that anyone can prepare in their kitchen.
Most sourdough loaves sold in stores are fermented but are often wheat based. If you’re not sure, always ask. Some bakeries are getting creative and trying new things, so it’s possible to start finding gluten-free sourdough nowadays.
My tested and true gluten-free starters are made with mostly organic, gluten-free brown rice flour and clean filtered or spring water. Do not use water directly from the tap to create a starter. Chlorinated water will not work with this process.
This gluten-free sourdough starter post includes tips and tricks to help you to create your first bubbly starter. Your kids might like this science experiment.
If you prefer using sorghum flour instead of brown rice flour in your starter recipe, check out the sorghum sourdough starter post.
Bread Obsessed
I’ve been fascinated with baking bread, ever since I was a young child. As a kid, I would attempt making these intricate recipes that would end up very dense and not the best to share with my family.
Who knew that one day I would bake again—but this time without gluten! Today, I’m utilizing other healthy grains that are better suited for me and my family’s dietary restrictions.
Previous Recipe
The last bread recipe on Fresh is Real was the oh so squishy yeasted Dinner Rolls! Yes, you read that right, these are actually soft gluten-free vegan (egg and dairy-free) bread rolls!
You can bake them as free-form rolls which are perfect for burger buns or toast and you can also bake them closely together in a dish to make the softest gluten-free vegan pull-apart rolls ever!
| 👩🍳 🍞 Good Food Cooking School 🥖🍪 | |
| If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity. I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you! |
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Did You Make This Recipe?
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ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.
Print
Buckwheat Sourdough Loaf Gluten-Free Vegan
- Prep Time: 20 minutes +2-hour rising (hands-off time)
- Cook Time: 55-60 minutes
- Total Time: 3.5+/- hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Oven-Baked
- Cuisine: Gluten-Free, Vegan, Plant-Based, Allergen-Friendly
- Diet: Gluten Free
Description
A less than 10-ingredient artisan-style naturally leavened sourdough recipe that transforms into a perfect little boule. This Buckwheat Sourdough recipe is gluten-free, vegan, allergen-friendly and requires some patience to prepare. No mixers or kneading required. Free of oil, corn, gums, and legumes.
You will need an active gluten-free sourdough starter (wild yeast) before starting.
Recipe and ingredients adapted and inspired by the lovely Heather Crosby. Taking her gluten-free bread baking course in 2017 was so much fun!
Useful Tools:
- large glass bowl
- measuring cups for dry goods and liquids
- measuring spoons
- kitchen scale (if you want to weigh your ingredients)
- large spoon for mixing
- soft spatula
- flour sifter
- unbleached parchment paper
- large soup bowl
- clean tea towel (or lined banneton basket)
- lame or sharp kitchen knife
- Dutch oven (5 to 7-QT)
- baking stone (optional) or baking/cookie sheet
Ingredients
Dry Ingredients:
- 3/4 cup buckwheat flour (90g)
- 3/4 cup sunflower seed flour (50g)*
- 1/2 cup arrowroot starch/flour (50g)
- 1/2 cup brown rice flour (50g)
- 1/2 cup oat flour (40g)
- 2 tablespoons psyllium husk, whole (14g)
- 1 tablespoon coconut palm sugar (8g)
- 1–1/2 teaspoon sea salt (6g)
Wet ingredients:
- 1 cup active GF brown rice starter (265g)
- 1–1/4 cups (up to 1–1/2 cups) warm water (295-354g)**
Instructions
Before you begin, please watch this step-by-step video to help you make this Buckwheat Sourdough.
Step 1
Cut a piece of unbleached parchment paper that will fit inside or on your baking vessel of choice, set aside.
Step 2
To a 2-cup measuring cup, add 1 cup of room temperature water with 1/4 cup of hot boiling water, let sit until ready to use. Prepare and measure or weigh all your dry ingredients. Place sifter inside (or on top) a large glass mixing bowl, sift and combine all dry ingredients; flours, psyllium husk, coconut palm sugar, salt. Remove the sifter and mix the dry ingredients well with a large spoon. Add 1 cup of starter and 1 cup of warm water (not hot) and mix well until the liquids are absorbed. Add the remaining 1/4 cup of water and mix it until all the water is incorporated. Make sure there are no dry bits at the bottom. The texture of the dough should be like a thick pancake mix. Let sit for 2-5 minutes. If, after a few minutes, your mixture looks too dry, add an extra 1/4 cup of water*** (for a total of 1-1/2 cups) and mix.
Step 3
Transfer the dough into a large soup bowl (lined with a clean tea towel) and dusted with a little flour. A cloth-lined banneton basket is ok too. Reference video for guidance. Loosely cover (plastic wrap, tea towel, plate), let rise in a warm place for a minimum of 2 hours. Read Step 4 (below) about preheating.
Step 4
Preheat your oven to 450 degrees F, at least 30 to 45 minutes before you are ready to bake your loaf. You will also need to preheat your Dutch oven (or baking stone) while the oven is warming up, everything needs to be hot!
Step 5
At the 2-hour mark (or longer if you decide to experiment), uncover the bowl or basket. Your dough should have increased a little in size and, it will rise more while baking. Grab your piece of parchment paper from Step 1 and carefully flip your dough bowl onto the paper. Remove the soup bowl and tea towel (or basket) slowly to help maintain the shape of the dough. You can dust the top with a little flour (buckwheat or brown rice). Scoring your dough boule is optional but, it can create a beautiful artisan-style looking loaf. With a bread lame or sharp knife, cut a 1/4 to 3/8-in deep curved line or pattern. TIP: For your first loaf, start with a simple score line and then try fancier artistic designs for future bakes.
Step 6
Remove Dutch oven (or baking vessel of choice) from the oven. Be careful; it will be hot! Transfer the dough with parchment paper into the Dutch oven, cover and return to oven. Bake for 25 minutes covered, then remove the lid and bake for another 25 minutes. At the 50-minute mark, you can finish baking the loaf placed directly onto the oven rack (without parchment paper) for another 5 to 10 minutes. The buckwheat sourdough should be ready when it sounds hollow and crusty when tapped with a finger.
Step 7
Let your gorgeous loaf cool on a wire rack for a few hours or overnight. Please resist the urge to cut it right away; it needs time to finish setting. Once cooled, slice your loaf, enjoy it fresh, or toasted with your favourite spread or jam. If you have a cast-iron skillet, use it to make the most amazing toasted slices!
The bread will keep on your counter for one day wrapped in a clean tea towel. You can refrigerate the rest for up to 5 to 7 days. Freeze any leftovers, sliced, in a glass container or sealed plastic bag for 1 to 3 months.
Notes
*Always try to use organic raw seeds in bread recipes. Feel free to play around with the seeds you try. Using a combination of both sunflower and pumpkin seeds works very well in this recipe.
**Clean filtered or spring water. Do not use chlorinated tap water.
*** If unsure about adding the extra water, it will be best to try it with the smallest amount of water (1-1/4 cups) to start. A free-form loaf could fall flatter if the dough is too wet.
What To Expect: This loaf will not feel dry inside. It might even feel a bit sticky to touch. The crust will be crispy. After the bread has been refrigerated it will feel hard. Once toasted it will warm up beautifully and taste amazing! If you can, consume it fresh, have a slice (or two) before refrigerating it.
Tools: You will need a large glass bowl, measuring cups for dry goods and liquids, measuring spoons, a kitchen scale if you want to weigh your ingredients, a large spoon for mixing, a soft spatula, a flour sifter, unbleached parchment paper, a large soup bowl, clean tea towel (or lined banneton basket), lame or sharp kitchen knife, Dutch oven (5 to 7-QT), baking stone (optional) or baking/cookie sheet.
Tips: 1) Remember that if you’re avoiding gluten, make sure that all your ingredients are certified gluten-free. and allergen-friendly if necessary. 2) To measure each flour, I suggest scooping it with a spoon from the jar or flour bag into the measuring cup. Never pack it in. Or you can also weigh your dry ingredients for more precision. 3) When using a dutch oven or baking stone, preheating them in the oven at the same time as the oven is warming up is highly recommended. 4) For best results—or just for fun—try milling whole grains or seeds using a clean spice/coffee grinder, small blender or grain mill. Roasting the seeds prior to milling them is another way to enhance all the beautiful flavours of homemade bread.
Substitutions >> Flour: In place of buckwheat flour, you can use sorghum or millet flour (or half of each). Or you could consider using more oat flour to replace one of the flours. Gluten-free baking works best with a combination of grains and seeds. Psyllium husk: You can also use psyllium powder, just use a little less. If you can’t eat or don’t like using psyllium husk, you could try just leaving it out or adding 1 extra tablespoon of arrowroot starch with 1 tablespoon of ground chia seeds or flaxseed meal. Follow the rest of the recipe as listed. Note: I haven’t tested these exact substitutions with this specific loaf recipe. Sugar: Try using maple syrup or honey (not vegan) if you don’t have coconut palm sugar.
Allergen notice: Make sure that all your ingredients are labelled and certified gluten-free, and free of any other top allergens you avoid.
Have you tried this recipe above 7,000 ft of elevation? I tried and ended up with a very flat loaf. It rose beautifully, but fell as soon as I flipped it out of the bowl with the tea towel. It continued to fall while baking.
View CommentHi Shawna! I haven’t baked at a high elevation. You might have to try reducing the liquids by a bit and adjusting the oven temperature.
View CommentHi, I reduced the water and baked the bread at 400 deg. I am still ending up with a very flat loaf. It has good flavor. It just looks like biscotti.
View CommentWow, this Buckwheat Sourdough Loaf Gluten-Free Vegan recipe looks amazing! Perfect for those with gluten or dairy sensitivities. Can’t wait to try it out and enjoy a healthy, delicious slice.
View CommentI wasn’t sure what to expect from my first GF sourdough loaf. I absolutely love how it came out. Made a few loaves for friends and they love it. My bread comes out way darker in color than yours and I even used white rice flour since I couldn’t get my hands on brown rice flour. Regardless the taste is great! Not much rise but I didn’t expect a fluffy loaf. Thank you!
View CommentHi Sara! Is your buckwheat flour darker? It could be why. If you can find light-coloured buckwheat flour, you might like it better. I often grind/mill organic raw buckwheat groats for a light buckwheat flour. It’s great! For a lighter loaf, you can check out the 7-Inch Boule recipe (https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/), it includes more starch, so it’s less dense. You might like it!
View CommentThank you for sharing this lovely recipe! I can’t wait to try it myself. Do you think I could use whole oats in lieu of oat flour to create some texture?
View CommentHi Laura! The oat flour helps with the texture of the bread. For your first loaf, I would mill your oats. I use my small NurtiBullet/Magic Bullet to grind my quick or large oats into a finer flour. You could always consider adding a couple of small spoonfuls of quick/large oats to the dough too, but I haven’t tried it. As for adding oats (not flour) to a GF bread recipe, I haven’t tried that either. I’m just putting the final touches on a new GF sourdough recipe. It’s similar to this one but doesn’t have seed/nut flour, and it has a little more starch, including potato starch, to create a softer texture. It should be up very soon if you would like to try it.
View CommentI haven’t tried the recipe yet, but I’m interested in the recipe you mention…”new GF sourdough recipe. It’s similar to this one but doesn’t have seed/nut flour, and it has a little more starch, including potato starch, to create a softer texture. It should be up very soon if you would like to try it.” Is this recipe with buckwheat starter? Could you kindly provide a link? Thank you.
View CommentI now have a few more GF sourdough bread recipes that include a little more starch to soften and lighten the texture.
Larger Sourdough Bread Recipe: https://www.freshisreal.com/wild-yeast-bread-gf-v/
Smaller 7-in Loaf: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Rolls: https://www.freshisreal.com/gluten-free-sourdough-rolls/
Buns: https://www.freshisreal.com/soft-sourdough-buns-gf-v/
I hope this helps!
View CommentHello, I am new to baking using GF sourdough. I have my starter almost ready to go but will like to know what I can subsitute arrowroot with? I have corn starch at home. Is it the same ratio? Also can I sub brown rice with either oat or buckwheat. And do I have to change any other ratio if so.. thanks!
View CommentHi Penny! You could try to replace the arrowroot with corn starch but please note that I haven’t tried. For half a cup it should be ok. You can also use tapioca starch/flour as a substitute. Using the same measurement should work and you can replace by the same weight if you’re using a scale. You can replace the brown rice flour with GF oat flour or buckwheat flour. I like using light buckwheat flour as it’s similar in texture to brown rice flour and oat flour.
View CommentI’ve made the sourdough starter and it’s worked perfectly. So now I’m ready to bake my bread. I had a question though, could the wild yeast df/gf recipe be used to make a baguette? We just recently have had to cut out yeast along with dairy and wheat so I had mastered gf/df yeast recipes and I’m now trying wild yeast sourdough.
View CommentYou can most definitely use the Wild Yeast Bread recipe and shape it into baguettes. The Simple Sorghum Sourdough works well for that too. This Buckwheat Sourdough is softer in texture so in order to shape it into a baguette you might have to consider increasing the whole psyllium husk by a little so it can be easier to manipulate and shape. Ps. When I make the Wild Yeast Bread, I often reserve 1/4-1/3 of the dough to make something else like cinnamon rolls, it works great!
View CommentI made this this morning and it’s delicious! Watching the video first was very helpful. I’m amazed that I could make a gluten free sourdough that held together enough to be baked as a boule. I toasted sunflower and pumpkin seeds before turning them.into flour in my vitamix, and it worked well. My loaf didn’t rise at all in 2 hours, so I let it go overnight, and this morning it had risen a lot. It baked up perfectly! Im.curious if there’s a benefit to baking it after only proofing for 2 hours. Thank you for the recipe. My only complaint is that I couldn’t stop eating it, and had to put it in the freezer so it was out of sight!
View CommentHi Suzanne! Thank you so much for your comment and rating! I’m so happy you tried this recipe! I’m glad the video was helpful. As for the rise of your loaf, if it’s colder in your kitchen it’s possible that 2 hours is not long enough. In the warmer summer months, 2 hours could be long enough. The issue at times with letting our dough rise for too long is that it can get over-proofed and create a flying crust when baking or get really get dense and compact when baking. Ideally, you want to test different rising times in your baking environment that works well for you. Next, you should try the Wild Yeast Bread recipe, the rise of this sourdough recipe will surely impress you! https://www.freshisreal.com/wild-yeast-bread-gf-v/
View CommentI’m looking forward to try this recipe! I’m wondering if it could be made in a bread machine? And if so, how many pounds is one loaf?
View CommentI’m sure it can. I can’t remember if I’ve baked this specific recipe in my bread machine before. With all the GF vegan loaves (sourdough or regular yeast) I have noticed that the best loaves are the ones I only bake in the bread machine. I’ve tested various settings on the bread machine but no settings are perfectly right for gluten and egg-free recipes. For that reason, you would have to play around with your machine and its settings. I would almost recommend mixing all your ingredients by hand in a bowl, letting your dough rise in a bowl/basket for a couple of hours then transferring the dough to your bread machine to bake. So only use the bake setting. On average my loaves bake for 1 hour and 10 minutes.
View CommentI haven’t tried this yet…but intend to!!! Is there anything I can substitute the oats for?? It is very difficult to get gluten free oats here so we don’t use them!!
View CommentHi Susanna! You can sub the oat flour for another light flour such as millet, sorghum, more light buckwheat, maybe teff flour or even almond meal/flour if you’re not allergic. I hope this helps!
View CommentHi,
Any ideas what would cause a large air pocket/hole along the top of the loaf? I was delicious but hard to slice with a massive hole.
Thanks!
Natalie
View CommentHi Natalie! That means that the dough might be over-proofed or the dough was too wet. It’s called a flying crust. How long did you let your dough rise?
View CommentThanks! It was so cold here I let it rise for 12 hours.
View CommentHello Chantal! 🙂 I was wondering if this could be baked in a regular glass bread pan?
View CommentHi Allison! I’m sorry but I’ve never actually tried. Would you shape it into a boule and place it in your baking dish to bake? Or would you shape it to fit the size/shape of the dish? I’m not sure if using a glass dish would affect the crispiness of the bread crust. If you plan to bake it free form you could simply place your boule onto a parchment-lined baking sheet on the middle rack to bake. You could use your glass dish on the bottom rack with a few ice cubes to create steam. I hope this makes sense.
View CommentHI Chantal
View Commentin the course i took at the gluten free academy Heather said not to use glass over 350 degrees as it may shatter. Adding ice cubes to it would for sure be a hazard.
Thanks for your reply, Chantal! and yes it makes sense. 🙂 I was thinking after I mix the dough I would put it in a standard size bread pan to rise, so that when baked it would take on the size/shape of my bread pan. I like your idea of using ice cubes to create steam. I might experiment sometime soon and see how it turns out in a bread pan. I hope you have a great day!
View CommentDear Chantal,
What is the purpose of the sunflower seeds in this recipe? Is its purpose a starch or a flour?
(I saw 4 parts whole grain to 1 part starch and don’t know where to place the seeds)
I am new to GF baking and so I am trying to understand the better I can how the recipe works.
Beautiful and really easily explained videos. Thanks in advance.
View CommentHi Maris! The seed flour in this recipe is to add flavour and nutrition but it could be replaced by something else if you want. Seed or nut flours are higher in protein and are not necessarily a light flour and are not starchy. Almond meal/flour is a good alternative for seed flour or consider increasing the oat flour and buckwheat flour to replace it.
View CommentHi! I cannot have tapioca, cassava or arrowroot. Can I just increase the other flours yo that amount? I follow Trim ?Healthy Mama way of eating, and being gluten free, it has been very difficult finding bread recipes that fit into their criteria. It is a very healthy and not a diffiway if eating, but they do not allow foods that may spike your blood sugar.
View CommentHi Shelley! So ideally you would like to remove all starchy ingredients? Are you ok with GF oat flour? If so, you could increase the oat flour to 1 cup and remove the arrowroot starch. Even though oat flour is not an actual starch it is starchy and could still spike your blood sugar. Let me know if you need another alternative. This recipe is lower in starch. The little bit that is included helps to lighten the texture of the loaf and stick the ingredients together. Another sub could be to use a little flaxseed meal (up to 1/4 cup) but not too much to make the loaf too sticky and then increase the buckwheat to 1 cup. This tweak would compensate for removing the 1/2 cup of arrowroot starch. Would that work for you? Please note that I haven’t tested the loaf with these changes. The sorghum loaf could be another great sourdough recipe for you to consider with a few tweaks of course: https://www.freshisreal.com/simple-sorghum-sourdough/
View CommentChantal-
The first two times I made this recipe it turned out perfect but since then the loafs have been small and dense. Any ideas?
Thanks,
Marisa
View CommentChantal-
This recipe worked so well for me the first two times but every time since the loaf has been small and dense. Any advice?
Thanks, Marisa
View CommentHi Marisa! Maybe your starter is not as lively as before? Consider feeding your starter a few times to get it super bubbly before adding it to your bread ingredients. If your jar is already pretty full, remove some (keep it to make something else) and then refresh it a few times to get it super happy again.
View CommentHi Chantal
View CommentI noticed that the recipe has x2 and x3. Have you ever made a double batch of this loaf?
Hi Leanne! The x2 and x3 option is an automatic setting for the recipe card plugin. I haven’t tried doubling or tripling this specific recipe. Just keep an eye open on the numbers and measurements if you try to make sure that math is correct. It should work, but you’ll have a larger portion of dough to work with, as long as you don’t mind 😉 As for baking, don’t bake larger loaves; if you make a double batch, I suggest baking two loaves. Smaller loaves are better to bake evenly throughout.
View Commentthank you!
View CommentAbsolutely love this bread! I’ve been making it in a loaf pan so I can use it for sandwiches. It always turns out great!
View CommentHi Camia! Thank you for your comment and rating and for letting us know that you successfully bake this recipe in a bread pan!
View CommentThank you for this amazing and life changing recipe. I used the 3 tablespoons psyllium husk as suggested in one of your posts for my 2nd try and achieved much better texture. I also replaced oat flour with quinoa flour as I can’t eat oats and it worked out great. I found it also works well with cinnamon and raisins added at the end for a fruit loaf. I’ve never baked bread and am now baking twice a week with your recipe.
View CommentHi Jess! Thank you so much for taking the time to rate this recipe and share your experience with the recipe! It is very much appreciated! I’m thrilled that it works for you even when you tweak the ingredients 😉
View CommentHi There Thanks for the starter recipe. Mine came out fantastic. I was thrilled to make the bread and I followed your link and made the bread (buckwheat flour) but sadly my bread is quite brittle. Please advice where did I go wrong.Look forward to hearing from you!!!
View CommentHi! Your bread was too dry? You can consider adding more liquids next time. Did you change any of the ingredients?
View CommentI made this loaf yesterday, and it was the most delicious recipe and bread I have managed to bake and I have made many….. Thank you.
Do. you have a loaf made with yeast rather than sourdough starter.
If you do I would love it.
Thanks
View CommentHi Frances! Thank you so much for your comment and rating! And of course, trying the recipe! My 2 favourites yeasted recipes are probably the bread machine loaf that you could also bake in the oven or the bagels recipe! I’ve also baked the dough of the bagels into a loaf and it was super good! Let me know if you have any questions about these two recipes!
View CommentBread machine loaf: https://www.freshisreal.com/gluten-free-vegan-bread-machine-loaf/
Bagels: https://www.freshisreal.com/easy-gluten-free-vegan-bagels/
If you’re looking for a yeasted bread recipe, you can take either of these two bread recipes and bake the dough mixture in the oven in a bread pan. Once you review both let me know if you have ingredient substitution questions.
View Commenthttps://www.freshisreal.com/gluten-free-vegan-bread-machine-loaf/
https://www.freshisreal.com/easy-gluten-free-vegan-bagels/
For bread rolls/buns, you can have a look at this yeasted recipe: https://www.freshisreal.com/soft-gluten-free-dinner-rolls/
We loved this recipe, even my gluten-eating husband! The instructions are very clear and easy to follow, even for my first time making sourdough. For allergies, I replaced the sunflower seed flour with tiger nut and coconut sugar with raw cane sugar. And because I did not have oat flour or arrowroot, I replaced them and the brown rice flour with an all purpose mix that I make from brown rice flour, cassava flour, and potato starch. I also had wanted to try making sourdough starter from (puréed) water kefir grains, which made a starter that was ready in just one day! It rose double during the 2 hours’ rise, but then fell and didn’t rise again during baking. So maybe the kefir starter was so strong that it wouldn’t need as long a rise. The bread was still delicious and not too dense anyway. The crust was amazingly chewy and thick, as sourdough should be. I can’t wait to try your other recipes!
View CommentThank you so much Heather for trying the recipe and sharing your experience with us!
View CommentHi Chantal, New to GF bread baking and Im excited to try one of your sourdough recipes! I came across this one and the Wild Yeast Bread. What are their differences in the end product? texture, taste etc.
For this recipe, I dont have sunflower flour – is sunflower meal the same thing? If not what can I sub the flour with?
View CommentFor the Wild Yeast Recipe, I do not have sorghum and hard to find where im at. What can be a sub?
Thank you!
Hi Allysa! The Wild Yeast Bread recipe makes a larger loaf and it includes more psyllium husk and flaxseed meal to help with the structure of the loaf. The buckwheat sourdough includes seed flour and yields a smaller loaf. I would think that sunflower meal would be fine to use. And a sub for the sorghum flour would be to consider increasing the light buckwheat flour and also including oat flour to replace the 1-1/4 cups (138g) of sorghum flour. You could also do a combo of more buckwheat, brown rice and oat flour.
View CommentH Chantal, thanks for your reply! Sorry what I was meant to ask was if flaxmeal is the same as sunflower seed flour.
View Comment(I posted the following as a reply to your advice m
on crumb and density for the buckwheat bread, but I don’t know if you saw it, so Im reposting it as a new comment.)
Hi. Thanks for the advice. (And the new recipe) I already add psyllium husk (in powdered form) as per your recipe. Should I add more than the prescribed amount? And I will also try the ground flaxseed. How much do you think I should add? Just a little bit like an egg replacement or more like a flour addition? Do you think the starchy flour like arrowroot help with structure or hinder? Could that starchy flour be some of the reason my bread remains a little dense and damp?
View CommentHi Synthia! The buckwheat sourdough bread recipe includes 14g of whole psyllium husk. You could increase it to 20g if you want to try. If using powder, weighing 20g is perfect. If measuring, for this smaller loaf, 2 tablespoons of powder should be enough. If using whole psyllium husk, you could consider increasing the amount to about 3 tablespoons. If you want to add some flaxseed meal, a few tablespoons (2 to 3) should be fine. You might have to add a touch more water. The arrowroot helps to lighten the loaf and does improve the structure as well. Are you trying to make a loaf without added starch? It seems that most GF loaves with psyllium (and no junky ingredients) will most likely always feel a little sticky to the touch. Remember to wait a while before slicing your loaves. Some bake their sourdough for longer (sometimes reducing the heat for the last part of baking) to help dry out the crumb a little more. Adding too much water will make the bread more sticky, it’s a matter of playing around with the ingredients you have, the liquids you add, in your baking environment until you create bread that works for you!
View CommentHi I have been making this bread through the pandemic. Started doing it when I found my usual buckwheat gluten free bread was not in stores any longer… I love this bread but I am lately having a little problem with the crumb. It’s coming out a little dense and a little moist. How would you suggest I get a little more lift in my loaf with larger crumb? My sourdough starter is amazing and rather active when I use it. I wonder if I’m over-proofing it but I’ve tried both just a few hours of proofing and a lot of hours of proofing and it always seems to come out a little dense.
View CommentHi Synthia! Can I recommend adding a little more psyllium husk or even some flaxseed meal? Or have a look at the Wild Yeast Bread recipe: https://www.freshisreal.com/wild-yeast-bread-gf-v/ People have had great success and better rise with this loaf as it does include psyllium and flax to help with the texture. If you add more to the Buckwheat recipe, you may have to include a little bit more water. Follow your intuition and let me know if you have other questions! I’m glad to hear that the recipe has been helpful, especially during these odd times! Thank you for your message!
View CommentHi. Thanks for the advice. (And the new recipe) I already add psyllium husk (in powdered form) as per your recipe. Should I add more than the prescribed amount? And I will also try the ground flaxseed. How much do you think I should add? Just a little bit like an egg replacement or more like a flour addition? Do you think the starchy flour like arrowroot help with structure or hinder? Could that starchy flour be some of the reason my bread remains a little dense and damp?
View CommentHello there
View CommentThis maybe a silly question or maybe not. But for the sunflower seed flour do you just grind your own? Also what can I use please in place of the oat flour? Thank you. I am so happy to finally find a gluten free sour dough with CUP measurements instead of scale measurements. I am a little intimidated by the dough being the constancy of “thick pancake mix” how will this hold its shape for me to put into a proofing basket? Thank you for your help.
One more thing. Have you ever double this to make two at the same time?
View CommentI haven’t with this recipe but the Wild Yeast Bread recipe creates enough dough to divide into two smaller loaves. If you decide to double the Buckwheat Sourdough recipe, it should work for the dough part but I feel that baking 2 smaller loaves would be best and easier.
View CommentHi Tamara! Yes, for any seeds, you can use a coffee grinder, small blender, dry container Vitamix or grain mill to transform them into a flour. Same with nuts, if you are not allergic. For the buckwheat loaf, you can replace the oat flour with sorghum flour, increase the light buckwheat flour or try millet flour if you can’t consume oat flour. As for the cup measurements, I’m happy that you prefer it 😉 As for the consistency of this dough. You need to include enough water to let you mix in all the dry ingredients without it being too wet and thin. If you’re not sure, start with some water, mix and wait a few minutes. Then add a bit more if your dough seems way too stiff. If, for whatever reason, you add too much water, don’t worry, you can always bake the mixture in a bread pan. But you’re right; the dough needs to be able to hold its shape well enough to rise in a banneton basket or bowl. To help you, use a basket with a fabric liner or a soup bowl lined with a clean tea/dish towel. Dust a little flour before you place the dough into it. Doing so will make it easier for you to flip it over onto a piece of parchment paper once it’s ready to bake (approx. 2 to 5 hours of rising time). I help these tips will help you!
View CommentI just made my first loaf, and it’s *great*!! Delicious, with a nice crust and moist interior. It’s so nice to get away from gluten free flour mixes and use simple, nutritious, ingredients. Thank you very much for this!
View CommentHi Monica! I’m so happy that you tried the recipe and enjoy it! And I appreciate the fact that you also like that it’s a junk-free GF vegan bread recipe 😉 Thank you for your rating and comment!
View CommentThe measurement in weight in the 2x scale dont correspond with the cupps measurements
View CommentIt seems that you will have to do it manually for now. Simply multiply the weight by 2 or 3 if you want to make more dough. The system does it for the measurements but not the weight in grams. Thank you for pointing it out! I will look into it!
View CommentHi Chantal,
View CommentI’ve just recently found your videos on YouTube and your website and have binge watched just about every video… thank you for much for putting all the time and care into it! I’ve just tried making this loaf (after having tried a few other recipes) and loved the texture. I subbed whole rice flour for the brown rice flour as that’s what I could find here in Germany. I also added some green olives to the dough and it made such a great olive bread. I recommend it to try if you can enjoy olives. We’ve also ordered some sorghum flour online (can’t find it locally ) and I can’t wait to try the sorghum loaf.
Zander! I’m so happy that you enjoy the videos! I’m glad you tried the Buckwheat Sourdough and yes adding olives sounds super good! I love olives! Don’t forget to check out the newest Wild Yeast Bread recipe! https://www.freshisreal.com/wild-yeast-bread-gf-v/
View CommentHi there – what can you replace sunflower flour with please?
View CommentDo you consume nuts? You could try almond meal/flour. Or tiger nut flour. In a pinch consider adding more oat flour. So increasing the oat flour to 90g. I hope this helps you! Let me know if you have more questions.
View CommentHi! I just baked this for the first time. Thank you! The recipe was easy to follow. My bread did not rise that much. I wondering if you have suggestions. Also, can you please explain your process of getting 1 cup of starter? I have my starter on the counter and feed it every day. But I only feed 50 grams. So that doesn’t really make about 1 cup of starter. I end up putting some in the fridge. Do you suggest doubling my starter to get to 1 cup? Or do you have a process to revitalize the starter in the fridge?
Thank you
View CommentHi Amy! Now that you have an established starter, the idea is that you can store it in the fridge while you’re not baking. Ideally, you want to keep at least 1 cup in the jar to keep the yeast alive. The fermentation simply slows down once refrigerated. Once you’re ready to bake, you will take it out and feed it at least 3/4 cup of flour and enough water to stir if you want to create one cup of starter. You can also weigh your ingredients. If your goal is to create 1 cup of starter (approx. 265g) you want to mix enough flour and water (140g flour/125g water) to add up to 265g of bubbly/active starter. Remember, you already have a little in the jar. When you’re not baking regularly, you still need to keep your starter alive by feeding it a little bit every 1 to 2 weeks, at most three weeks. The longer you wait, you might have to feed it twice to get the wild yeast happy again so you can add it to a bread recipe. I hope this helps.
View CommentDoes anyone know what I can replace coconut palm flower with?
View CommentHi Tracey! You can leave the 1 tablespoon of coconut palm sugar out if you wish or add one tablespoon of maple syrup.
View CommentHi Chantal,
thank you for this great recipe! I just made it yesterday and it came out pretty good. I baked it in my Staub dutch oven using my own homemade sourdough starter with brown rice. The bread didn’t rise much. I think it has to do with my starter. I am going to start on a new starter today again…didn’t have any left after baking the bread.
Thank you again!
View CommentYou don’t need to create a new starter, just keep feeding the one you have! It will get better, stronger and livelier the more you use it!
View CommentLove this bread, so delicious and so easy to make. I leave mine to ferment longer, usually all night and cook it fresh in the morning as I love the sourdough taste. I’m excited to try with adding seeds next 🙂
Thanks for the inspiration!
View CommentAnna, thank you so much for trying the recipe! I’m glad you liked it and I hope you will keep baking and experimenting! I’ll be posting a new GF sourdough recipe very soon! I hope you’ll try it!
View CommentHi Chantal. Ive been looking for a glutenfree/grainfree sourdough for ages and just found this. What would be the best sub for oats and rice flour? I can do cassava, tigernut, chickpea, coconut, almond and all seeds. Adele (Norway)
View CommentHi Adele! Are you ok with consuming light buckwheat flour? If you are here’s what you could try but please keep in mind that I didn’t test this loaf with these suggestions. This would be a protein-rich and lower carb (definitely not carb-free) loaf. Also, which flour were you going to use for the wild yeast starter?
– 3/4 cup buckwheat flour (90g)
View Comment– 3/4 cup sunflower and/or pumpkin seed flour (50g)*
– 1/2 cup almond flour (50g)
– 1/2 cup tiger nut flour (40g)
– 1/2 cup arrowroot starch (50g) (or cassava flour but I’ve never tried)
– 2 tablespoons psyllium husk, whole (14g)
– 1 tablespoon coconut palm sugar (8g)
– 1–1/2 teaspoon sea salt (6g)
Thanks so much- I will try this. I have a mill so I grind my own shelled buckwheat and it is light yes. I am on making a starter with this too- it is looking quite good- I put some apple in like you suggested. I can also do quinoa flour. Thanks again :))
View CommentI’m not a baker nor never have baked bread before, and tried this recipe and watched her youtube videos and everything went very smoothly!
I followed her buckwheat starter instructions to a T and it turned out very lively and happy.
The bread baking also out great. I tried her scoring design which also really made the bread look good.
I used a cookie sheet and covered in aluminum (mentioned in her video) because I don’t have a dutch oven.
Thank you thank you!
View CommentHi Gabrielle! You’re so awesome! I appreciate your rating and sharing your experience with other bakers! I hope you keep baking and sharing your loaf pictures with us on Instagram! I’m so impressed. You did such a great job!
View CommentHey Chantal,
i made this bread yesterday and it came out pretty well, besides the fact that some of the interior, close to the crust looked a little undercooked. I don’t have a dutch oven but instead used a cast iron pan to bake the bread on. Is there something I could be doing wrong? I was wondering if I should be baking the bread at a lower temperature and for longer, because if I baked the bread longer than the 50 minutes you recommended then I would have burnt the crust I think.
View CommentA cast-iron pan holds a lot of heat which could explain why the loaf baked faster. Although a Dutch oven can get pretty hot too. Do you have any other types of baking dishes that could work? You could try at a lower temperature and bake your loaf for a little longer?
View CommentYes, I think I will try baking it longer at a lower temperature because I don’t really have anything that will trap heat as a dutch oven would…Just the cast iron, a glass dish or a cookie sheet. The outcome was strange because the inside of the bread was baked, but the outer layer right below the crust was a little moist.
View CommentI think my sorghum starter has again gone mouldy. I put all the dry ingredients into the bowl reached for the starter mixed it and noticed a very pale green tinge of colour as the top mixed in. Smells ok but a bit hesitant. I still don’t think it’s fluffy enough still. Maybe I should try the rice starter. It’s like grainy beach mud.
View CommentCan I add yeast to this recipe and how much as I have all the dry ingredients in the bowl ready to go? And I don’t want to wait 7 days as I start my new starter.
Hi Kassie! Was it only the surface that was an odd colour? It might not be mould. Sorghum starters are often different in colour. Sometimes it can appear grey or purplish. You could add yeast to this recipe if you want. 2 teaspoons would work. You can add it to the warm water. Although you might have to tweak the ingredients to compensate for the starter. I would suggest adding the water called for in the recipe in increments if you decide to go with active yeast. That way you don’t add too much liquids at once. Let me know if you have add. questions.
View CommentEvery day that I had mixed it there was no difference in the colour, it was all uniformed. This time I noticed that when I did the first mix it was noticeable that the top was a greenish colour when compared to the rest of the mix. There was a swirl of a different colour.
View CommentWas wondering if there’s a sub for rice flour as white rice gives me a rash and so does psyllium.
Please advise. Thanks
Jacqueline
View CommentHi Jacqueline! You could increase both the oat flour and buckwheat flour by 1/4 cup to replace the 1/2 cup of brown rice flour. Or consider increasing only the oat flour to 1 cup. Please note that I haven’t tested this recipe with these ratios, so if you do try it let us know how it turns out! As for the psyllium, it doesn’t really help with texture but if you can’t consume any, try using flaxseed meal or ground chia seeds or a combination of both. To replace the 2 tablespoons of whole psyllium, try adding at least 1/4 cup to 1/3 cup of flax/chia. You can gel the flax/chia with some warm water then add it to the dry ingredients. Let me know if you have add. questions! Happy baking!
View CommentHi! Can I use tapioca starch instead of arrowroot starch? Thanks!
View CommentHi Josie! It should be fine to use tapioca flour/starch instead of arrowroot starch. If you have potato starch you can do half potato starch (not potato flour) and half tapioca flour/starch 😉
View CommentThis is Awesome! 😍 I made this loaf today and it was amazing (my first sourdough loaf 🍞💙). I couldn’t get all the ingredients so I changed some of them. I used millet flour (the same flour that I made my starter from), white rice flour, cornstarch, sunflower seed flower, and oat flour (all weighed in grams). The dough was a bit thicker and I let it set in a soup bowl covered with tea towel for about 4 hours to ferment (it’s winter in my country) and then baked it as the recipe says. The loaf turned out great with a crispy crust and a delicious sour flavour (although a bit sticky but that was fine for me) thank you very much for this amazing recipe I really can’t wait to finish this loaf to make another one. 😍🙏
View CommentFatima! I’m so happy that you tried this recipe! Thank you for sharing your experience with us! Can’t wait to see your next loaf! 😉
View CommentThis recipe was a lot more moist then the sorghum one that I baked. I really like it!!
I wonder if I overcooked the other one.
View CommentHi Jen! I agree they are very different gluten-free sourdough recipes! For the buckwheat recipe, did you add the full 1-1/4 to 1/2 cups of water, or did you add more? All depending on if you mill your grains and seeds the way one measures their dry ingredients can impact the overall hydration of a bread recipe. At times, the dough might require more or less water. I will be adding the weight in grams to this recipe soon to help make this recipe more precise! I’m also editing a new video that I hope will be helpful to anyone considering this buckwheat sourdough recipe. Thank you so much for sharing your experience with both! You’re awesome!
View CommentThe first time I maneged to make a gluten free bread just as good as a gluten bread! We loved it!
View CommentHi Charlie! Thank you so much for letting me know! Was this your first time making a gluten-free sourdough? I’m so happy that you loved it! You can try the Simple Sorghum Sourdough recipe next 😉 https://www.freshisreal.com/simple-sorghum-sourdough/
View CommentOh my gosh. I am so glad I found you!!!! We are vegan gf and buy organic. There aren’t many options out there. One day I wanted bread. And I googled. I was overwhelmed and doubted what was out there. I found fresh is real and was so happy!!!!! I began daydreaming of all these recipes. I made this one earlier today. WOW. we waited all day to have it and we were so excited!!! So delish. Tastes like normal bread! Great crust. great everything. I can’t wait to make more!!! SO GOOOOOD!
View CommentJennifer, you’re awesome! I’m so happy that you’ve tried this recipe and loved it! I can’t wait for you to try other ones too! Great job!
View CommentThank you so much for your recipes and the detail put in. I looked for a lot of different GF and vegan options and yours has the most down to earth easy ingredients. I am so glad I found your site. Thank you.
View CommentThank you, Rachel! I appreciate your feedback! I just posted a new bread recipe a couple of days ago for a GF (and Vegan) Sourdough Without Psyllium, did you see it yet?
View CommentChantal made it so easy and practical to follow her recipes. And this one makes another great tasting loaf of bread. Used my brown rice sourdough starter that i just made from my rye sourdough starter from my fridge. Recently I discovered a knead-free sourdough bread recipe from Jim Lahey using a Dutch oven. And when I saw how Chantal is using the same method to make and bake her gluten free breads I was tempted to try them myself.
Usually I’m not a gluten free but recently listened to some seminars on gluten effecting and causing inflammation on blood level leading to brain fog, anxiety, depression, cognitive malfunction, autoimmune conditions, and Alzheimers. So that’s why I’m trying new gluten free recipes. And I’m so lucky I found Chantal’s website. She is amazing not leaving a single detail out. Thank you, Chantal, for your hard work!
View CommentYes, eliminating or greatly reducing our intake of gluten can be such a great way to heal our bodies of a multitude of health symptoms. As a reminder, for anyone else reading this that has celiac, a gluten sensitivity or a wheat allergy, you will need to start a brand new gluten-free starter to avoid the allergen. The method of using a wheat or rye starter to grow a new starter with gluten-free ingredients works for people that are transitioning to a gluten-free lifestyle. Yuliya – I’m so happy that you found my recipes! I
View CommentHi. Would it be ok to replace the sunflower flour with pumpkin seed flour? And is there a good sub for the oat flour. maybe sorghum?
View CommentThanks so much
~Krystal~
Hi Krystal! Of course, you can use pumpkin flour in place of sunflower flour. Just note that it can have more of a green tinge. A good sub for the oat flour could be sorghum for sure. Sometimes millet can work well too.
View CommentHi, what can I substitute sunflower seed four with? My family cannot take it.
View CommentThanks
Hi Ke! If you’re ok with consuming almond meal flour, then go ahead and use that! You could also use more oat flour or increase one of the other GF flours in the recipe. A good example would be to replace 3/4 cup of seed flour with 1/4 more oat flour, 1/4 cup more brown rice flour and 1/4 cup of additional buckwheat flour. Including a seed or nut flour helps enhance the flavour and texture but it’s not required! Ps. Did you also see my newest Simple Sorghum Sourdough recipe? Here’s the link: https://www.freshisreal.com/simple-sorghum-sourdough Let me know what you decide to use! Chantal
View CommentHi my starter is buckwheat starter, is it ok with this recipe?
View CommentHi Ke! I think so! Buckwheat, depending on the flavour of yours (dark, light, mild or strong) could make for a great loaf. The buckwheat flour I typically use in my recipes is light in flavour and in colour. If you try it, let me know how it turns out! Chantal
View CommentWhat other sub can I use for sunflower? No nuts or seeds please!
View CommentHi Teri! Thank you for your question! You can replace the seed flour by increasing the oat flour and adding another GF flour like millet or sorghum. It might be ok to eliminate it altogether by replacing the 3/4 cup of seed flour with more oat and buckwheat flour but please keep in mind that I haven’t tried this option but it should work. I’ll be posting a new sorghum sourdough recipe in the weeks to come, it might interests you as well. Let me know if you have additional questions.
View CommentHello!
View CommentThank you for your recipe!♡
I’m wondering if you can just use buckwheat flour instead of rice and oat flour?
I’m trying to not eat as many grains 😉
Also.. would just buckwheat work for the starter?
Thank you!!!
Melissa
Hi Melissa! I’m so happy that you’ve found my recipes! You could try with just buckwheat flour in addition to the seed (or nut) flour and the arrowroot for a total of 3 cups of flour but the texture might be a little different. Yes, you can definitely try making a buckwheat starter. It’s just a little trickier to maintain. Ps. I do have a grain-free bread recipe on my site too, here’s the link: https://www.freshisreal.com/how-to-make-grain-free-bread/ Please let me know if you have additional questions. Chantal
View CommentHello!
Thank you for your recipe!♡
I’m wondering if you can just use buckwheat flour instead of rice and oat flour?
I’m trying to not eat as many grains 😉
Also.. would just buckwheat work for the starter?
Thank you!!!
Melissa
Thank you so much!!!!
View CommentHi Melissa! I’m so happy that you’ve found this recipe! I’m looking at the ingredients now, and if I understand correctly is that you would like to replace the oat and rice flour with more buckwheat flour for a total of 1-3/4 cups? I’ve never tried it but I’m sure it will work if you include some seed flour (or nut flour) and arrowroot starch as per listed in the recipe along with the few additional ingredients. If you do try it please let us know how it turns out! As for a buckwheat starter, you can most definitely create an all buckwheat starter. It is a little trickier to maintain but it is possible. I’ve tried it before with success! Just make sure to use the freshest buckwheat flour. Chantal
View CommentAwesome Reci!pe Chantel! This is the second time I am making it ! I have celiac disease and this is the first bread recipe that is not only delicious but easy to make! Thank you! Jenny (@5dandelions)
View CommentHi Jenny! I’m so excited that this gluten-free sourdough bread recipe works for you and your family!
View CommentHello and thank you for the recipe.
View CommentI followed exactly steps 12 to 24. But for the 1st time it did not turn out as expected. The crust baked to a very hard point – impossible to slice nicely. Will repet tomorrow with time and temperature adjustments.
One question – for your starter you recommend covering jar with a cloth. Other resources suggest tight lid on.
What is the difference in the process? Does starter grow better with air or without?
Thank you
Hi Alena! Thank you so much for trying this Sourdough recipe. I’m sorry that your first loaf did not turn out as you would have liked. Gluten-free sourdough can take a little time to perfect! Many factors can affect the overall bread; the ingredients (freshness), the climate (hot or cold kitchen), the oven (gas, convection, electric), etc. As for your starter, you can try covering it with a tight lid, but in my experience, I feel that the starter needs to breathe. I like to use a coffee filter or clean cloth. How was the inside of your loaf? If it was only the crust that was super hard? Was it baked for a little too long? Let me know if you have additional questions.
View CommentI love this recipe. I’ve made it 3 times now. I feel mine is a bit flat but I’m still learning .
It tastes and smells like proper bread to me. I’m so grateful to freshisreal for sharing this and other recipes with us.
View CommentThank you so much Piia for sharing your experience with this bread recipe! I appreciate it very much!
View CommentHi Chantal,
View CommentThis looks like a great recipe. Can the dough be risen in a small banneton that has been coated with brown rice flour? Thanks Joyce
Of course, it can! Go for it! You can always line your banneton with a clean tea towel if it doesn’t have the fabric liner. I dust my dough and the tea towel with extra flour before placing the dough in it.
View CommentI only have powders hsyllium husk instead of hsyllium husk seeds, would that work? Or would chia seeds work?
View CommentHi Petra! If you only have psyllium husk powder that should work, just use a little less. One tablespoon should do the trick. You could us chia seeds or ground chia seeds too but I find that psyllium husk creates better loaves. Let us know what you end up trying!
View CommentCould I use a cookie sheet with unbleached parchment paper? Do you think it would work?
Thank you so much for sharing these recipes, I am so grateful!
View CommentHi Amy! You could try it for sure! Do you have something like a large roasting pan that you could use to cover the loaf at the beginning of the baking process? You could always try with a simple foil tent, but I think an upside down pan might be better to trap the heat. Try to use an oven safe pan/dish that’s at least 6-8 inches deep. Let me know if you try it!
View CommentPingback: Make Your Own Kombucha Sourdough Starter {gluten-free}