The other day, my friend Eve and I did a food pet swap- I gave her a jar of water kefir, and she gave me a jar of buckwheat sourdough starter. I did know that you could make gluten free sourdough, but so far I hadn’t got round to it.
I’ve tried a ton of gluten free bread recipes, and I’ve also invented a fair few myself, but although a lot of them taste great on the day they are made, they go stale so ridiculously fast that its almost not worth bothering, unless you’ve got a bunch of people to feed (or you want to eat a lot of bread *ahem* ( After a lot of googling, I found a recipe that I though I could probably tweak and adjust, to make it vegan and sugar free, and the result was absolutely delicious~ and the best part- this bread is still good to eat 3 days after its made- without toasting! Its also moist, and tangy.
Here is the link for the original recipe which I tweaked.
So, after a few adjustments, here is the recipe I’ve been making:
2 cups of buckwheat sourdough starter
1 cup of buckwheat flour
1 cup tapioca starch
1 and a bit cups of sourghum flour
1 cup of millet flour, or millet finely ground up in spice grinder (way cheaper 😉
2 Tbspn xantham gum
4 eggs worth of “no egg” or another egg replacer, mixed with twice as much water, and whisked to make a fluffy mush
1/3 cup melted coconut oil
3/4 Tbspn salt
sesame seeds, for sprinkling
2/3 cup of water
The original recipe had sugar in it, but as I avoid sugar, I left it out and then let the bread rise for longer, so if you don’t care, 2 Tbspn sugar
Mix “egg” fluff, water and sourdough starter. Add flour salt and xantham gum, then pour coconut oil on top of flour, rub the oil into the flour a bit with your hands, and then mix the whole bowl together. It should be semi dough like, not too wet, not too dry. Now. Oil another bowl, put it all in there, cover with a cloth and leave to rest, overnight, in a warm place (I used my hot water cupboard.) Then the next day, put a piece of waxed baking paper on a baking tray, and put your dough onto the tray. Put into oven at a really low heat- 40 degrees C ish, and let it rise for half an hour (This might be different if you used sugar, you could probably just leave it on the bench with a tea towel covering it). Then, heat oven to 200degrees C, and just before you put it in the oven, slash the top with a knife and sprinkle seeds over the top. Bake for about 20 mins, until it makes a hollow sound when you hit the top of the loaf. That’s it! Done.
I highly recommend finding a buckwheat sourdough starter somewhere- it makes a beautiful loaf of bread.
Have a beautiful Friday xx