Sourdough Buckwheat Gluten-Free Bread

Gluten-free bread that's fluffy and light in texture can be hard to come by. Buckwheat is an excellent ingredient for making healthy bread with. Not only is it gluten-free, it's also highly nourishing and energizing for the body. We've kept our gluten-free buckwheat bread recipe simple, no expensive grain flours - only three ingredients!

Simple Buckwheat Gluten-Free Bread Recipe


We've kept out the gross gluten-free bread fillers like gums, sweeteners and preservatives. This simple buckwheat gluten-free bread is fantastic for sandwiches or even great toasted with your favorite jam spreads or with warming soup.

Buckwheat Bread


Why use Buckwheat?

Unlike the name, Buckwheat is not related to wheat. It's a seed related to rhubarb and has a delightfully nutty flavour. It's perfect for people with celiac disease because it's gluten-free and contains high amino acids and is low GI. Buckwheat is packed with fiber and is packed with essential minerals like copper, zinc, magnesium and manganese. Because the fiber is soluble, it helps to reduce blood cholestrol levels and promotes bowel health.

Buckwheat Gluten-Free Bread Loaf


This is a versatile gluten free bread loaf recipe, feel free to add in any extras like sunflower seeds, nuts or even dried fruit for a sweet bread. Make sure add in these extra ingredients before fermentation. You could even turn this buckwheat bread into a pizza crust by cooking in on a pizza tray in the oven.


Sourdough Buckwheat Gluten-Free Bread

Sourdough Buckwheat Gluten-Free Bread
Yield: 25 Slices
Prep Time: 18 hrs. 00 mins.
Cook time: 0 hrs. 50 mins.
Total time: 18 hr. 50 mins.


Fluffy gluten-free sourdough bread made with buckwheat and seeds. This bread is very healthy containing only 4 ingredients. Great for sandwiches or toasted with jam!

Ingredients

  • 850 grams raw buckwheat kernels
  • 250 grams filtered water
  • 2 level teaspoons sea salt
  • 1/3 cup sesame seeds (optional)
  1. Place the buckwheat in a large glass bowl and cover with filtered water. Soak for 6 hours or overnight, then rinse and drain thoroughly. 
  2. Place the drained buckwheat into blender with the water and sea salt and blend on speed until you have a creamy batter. Pour the batter back into the glass bowl and cover with a plate. Place bowl somewhere very warm for 10 hours to ferment. 
  3. Once fermented, carefully spoon mixture, so as not to break the airpockets, into a lined bread tin. Sprinkle top of batter with sesame seeds and bake for 50 mins at 180 deg.
  4. This bread is best eaten straight out of the oven or kept in the fridge and toasted.
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1 comments:

  1. Hi, your bread looks amazing but I don't understand why you transfer the fermented dough into the baking dish rather than let it ferment in the bread loaf tin and then put it straight into the oven. I would really love to know. Thanks Louise

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