Comment on Buckwheat Sourdough Loaf Gluten-Free Vegan by Chantal.
Hi 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/
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?
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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.
