Comment on Buckwheat Sourdough Loaf Gluten-Free Vegan by Chantal.
Hi 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!
Chantal Also Commented
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi 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.
Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi 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!
Buckwheat Sourdough Loaf Gluten-Free Vegan
I 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!
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Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
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Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
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Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
