Comment on Buckwheat Sourdough Loaf Gluten-Free Vegan by Heather.
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!
