A picture of a beautiful crusty free-form gluten-free and vegan buckwheat sourdough loaf. Allergen-Friendly.

Buckwheat Sourdough Loaf Gluten-Free Vegan

  • Author: Chantal | Fresh is Real
  • Prep Time: 20 minutes +2-hour rising time
  • Cook Time: 55 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 1 loaf


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 Gluten-Free Baking Academy.


Dry Ingredients:

3/4 cup buckwheat flour
3/4 cup sunflower seed flour (prepared with raw seeds)
1/2 cup arrowroot starch/flour
1/2 cup brown rice flour
1/2 cup oat flour
2 tablespoons psyllium husk, whole
1 tablespoon coconut palm sugar
1-1/2 teaspoon sea salt

Wet ingredients:

1 cup active GF brown rice starter
1-1/2 cups (up to 1-3/4 cups) warm water*

Tools required:

An oven-safe Dutch oven or baking stone.

The medium-sized Dutch oven will need to have a stainless or cast iron handle (heatproof to 450 degrees F) and will be no smaller than 7 inches in diameter (base) and 4 inches in high.

The baking stone should be at least 12 inches in diameter.


  1. Cut a piece of unbleached parchment paper that will fit inside or on your baking vessel of choice, set aside.
  2. To a 2-cup measuring cup, add 1 cup of room temperature water with 1/2 cup (up to 3/4 cup) of hot boiled water, let sit until ready to use.
  3. Prepare and measure all your dry ingredients for step 4.
  4. Place sifter inside (or on top) a large glass bowl, sift and combine all dry ingredients; flours, psyllium husk, coconut palm sugar, salt.
  5. Remove sifter and mix the dry ingredients well with a large wooden spoon.
  6. Add the 1 cup of starter and 1 cup of water and mix well until water absorbs.
  7. Add the remaining 1/2 cup of water and mix until all the water is incorporated.
  8. The texture of the dough should be like a thick pancake mix. Let sit for 2-5 minutes.
  9. If after a few minutes your dough looks too dry, add the extra 1/4 cup of water** (for a total of 1-3/4 cups), and mix.
  10. Transfer dough into a large soup bowl that your dough will fit into.
  11. Loosely cover with plastic wrap (or other wraps), let rise in a warm place for 2 hours.
    Read step 12 and 13 about preheating.
  12. Preheat the oven to 450 degrees F, at least 30-45 minutes before you are ready to bake the loaf.
  13. You will also need to preheat your Dutch oven (or baking stone) while the oven is warming up, everything needs to be hot!
  14. At the 2-hour mark, uncover bowl (your dough should have increased a little in size and it will rise more while baking).
  15. Sprinkle top of dough in the bowl with a little brown rice flour.
  16. With a spatula, carefully loosen the edges of the dough, pulling it away from the sides of the bowl.
  17. Have your parchment paper ready and gently transfer dough directly onto paper.
  18. Sprinkle more brown rice flour over the top and spread around with hands.
  19. Tuck in the dough at the base if necessary, and shape into a boule (round free-form loaf), move fairly quickly for this step.
  20. With a sharp blade or knife, cut 1/2-in deep cuts in artistic patterns (e.g., leaf, lines, spiral, etc.)
  21. Remove Dutch oven (or baking stone from the oven), careful it will be hot, transfer dough with parchment paper into the baking vessel, cover (if Dutch oven) and return to oven.
  22. Bake for 20 minutes at 450 degrees F covered, then remove the cover for 30 minutes (ignore the covered part for baking stone method).
  23. For the last 5 minutes of baking (total time 55 minutes), you can remove your loaf from the Dutch oven and place directly on the oven rack without parchment paper.
  24. Your loaf should be ready when it sounds hollow and crusty when tapped with a finger.
  25. Let cool on cooling rack for a few hours or overnight (you can cover it with a tea towel). Please resist the urge to cut it right away; it needs time to finish baking and to cool down.
  26. Once cooled, slice, eat fresh, or toast and enjoy with your favourite spread.
  27. Keeps on the counter for one day, then refrigerate for up to 7 days.

What you can expect

This loaf will not feel dry inside. It might even feel a bit sticky to touch.

After the bread has been refrigerated it will feel hard and possibly stale to some. Once toasted it will warm up beautifully and taste amazing!

If you want to consume it fresh, have a slice (or two) before refrigerating it.


*Clean filtered or spring water. Do not use chlorinated tap water.

** If unsure about adding the extra water, it might be best to try it with the 1-1/2 cups to start. A free-form loaf will fall flatter if the dough is too wet.

Remember that if you’re avoiding gluten, make sure that all your ingredients are certified gluten-free.

For best results (or just for fun) try milling whole grains using a clean spice or coffee grinder. It creates the best textures and enhances all the beautiful flavours of homemade bread.


You will need a large glass bowl, measuring cups for dry goods and liquids, measuring spoons, a large wooden spoon, a spatula, a flour sifter, unbleached parchment paper, and a dutch oven or baking stone.

A spice/coffee grinder or grain mill will help you grind the sunflower seeds, and other whole grains, into a fine flour.


To measure flour, I suggest scooping it with a spoon from the jar or flour bag into the measuring cup. Never pack it in. Or gently dump the flour from your glass jar or flour bag into measuring cup

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.


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: 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/flour with 1 tablespoon of ground chia seeds. Follow the rest of the recipe as listed. Note: I haven’t tested this substitution with this specific loaf recipe, once I do I will confirm the results.

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 gluten-free, egg-free, dairy-free, and free of any other top allergens you or your family avoids.