Thank you, Robyn! I love hearing stories like yours! I’m …

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Comment on Wild Yeast Bread (GF/V) by Chantal.

Thank you, Robyn! I love hearing stories like yours! I’m guessing that Kefir would be similar to using creamy buttermilk in a bread recipe? Thank you for sharing!

Chantal Also Commented

Wild Yeast Bread (GF/V)
Thank you, Jennifer, for your feedback and rating! Next you’ll have to try the smaller 7-inch Boule recipe to compare which one you like best!

Wild Yeast Bread (GF/V)
Hi Amanda! You can replace the sorghum flour with more light buckwheat flour and some GF oat flour (if you can consume it). Other alternatives are teff flour, more brown rice flour, almond or sunflower seed flour, or even millet flour. Ideally, replace it with another GF that is lighter in texture or sub with a combo of 2 to 3 other GF flours. There’s also quinoa, coconut or chickpea to consider, but I would only add a smaller quantity of either as they can be denser. Would you consider trying a smaller recipe to start? Link to smaller 7-in Boule: I made a version of this sourdough bread recipe a couple of days ago, and I switched up the GF flours and even baked it in my bread machine, and it turned out beautifully. Please note that whatever changes you make, you may need to adjust the liquids. Some ingredients are more absorbent. Replace ingredients in grams for best results. Let me know if you have any questions.

Wild Yeast Bread (GF/V)
Hi Jessica! I don’t have experience with a gas oven, unfortunately. The Wild Yeast Bread recipe makes a larger loaf, and I feel that 35 minutes would not be enough. If you think that 450°F is too hot for your gas oven, consider baking at 425°F for more time. My newest GF sourdough bread recipe ( bakes for 80 minutes at 425 regardless if it’s in a Dutch oven or a bread pan. You could go as low as 400, but you would need to bake for a minimum of 1 hour up to 70-80 minutes.

Recent Comments by Chantal

Gluten-Free Sourdough Rolls
Hi Dawn! You could either increase the other two flours with more. So more buckwheat flour and more white rice flour or add a third flour such as sorghum, GF oat or millet. Replace by weight, so 50 grams.

How To Make Maple Cream
It’s great on toast, ice cream, cake or continue to eat some by spoonful as a treat 😉

7-Inch Sourdough Boule (GF/V)
Hi Tiffany!

Did you use dark buckwheat flour? It’s definitely stronger tasting. Or did you try a light buckwheat flour? A substitute for buckwheat flour for this recipe would be: almond meal/flour, sorghum flour, millet flour or more brown rice and oat flour to replace the 1/2 cup (80 g) of buckwheat flour.

Yeast-Free Buckwheat Blender Bread
Hi Janelle! I did try with just buckwheat flour once instead of soaking buckwheat groats and the results is better with the groats. It works with flour but you have to make sure that the right amount of hydration is added. You might have to experiment. Watch the video (, and observe the texture of the buckwheat groats batter and try to mimick a similar consistency with the flour and apple. Please note that you will have to blend the ingredients the same way. If you do try it, please come back to let us know if it worked for you.

Yeast-Free Buckwheat Blender Bread
Hi Liesje! Thanks for the feedback and rating! I appreciate it very much! I’m so happy you tried this recipe and liked it!

Comments are closed.


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