Bread has been a comforting staple in diets worldwide, evoking tradition and sustenance. But for those living gluten-free, finding a satisfying bread replacement can feel impossible. I’ve been on this journey myself, missing the rich, fermented flavour of sourdough bread I once adored. After years of searching, experimenting, and simplifying, I’ve discovered a recipe that brings back the joy of bread—a gluten-free sourdough made with just three simple ingredients.
The Search for Simplicity
When I first went gluten-free over a decade ago, the loss of sourdough bread was one of the hardest adjustments. The tangy, fermented flavour and simple ingredients of traditional sourdough—just flour, water, and salt—seemed impossible to replicate without gluten. Many gluten-free recipes I found were unnecessarily complex, packed with gums, binders, and a medley of flours.
But I couldn’t shake the question: Does bread really need to be so complicated? Inspired by nature’s simplicity, I aimed to create a recipe that honoured traditional sourdough’s purity. After extensive trials, I developed a gluten-free sourdough using just buckwheat, water, and salt. It captured the essence of sourdough while aligning with my commitment to wholesome, plant-based ingredients.
The Recipe: Buckwheat Sourdough Bread
This recipe is as rewarding as it is straightforward. Buckwheat, despite its name, is not a grain but a nutrient-dense seed, making it a perfect gluten-free option. Here’s how to make it:
Ingredients
2.5 cups buckwheat groats
1 cup fresh water
2 teaspoons salt
Method
Soak the Groats: Soak buckwheat in water for 12–24 hours. This softens the groats and makes them more digestible.
Blend: Drain the groats (discard the soaking water), and blend them with 1 cup of fresh water and the salt until a thick, batter-like consistency forms.
Ferment: Cover the mixture with a tea towel and leave it at room temperature for 12–24 hours to ferment.
Prepare the Tin: Grease a loaf tin with a small amount of coconut oil and dust with flour.
Bake: Preheat your oven to 220°C (425°F). Pour the fermented batter into the tin and bake for 20 minutes. Then reduce the temperature to 180°C (350°F) and bake for an additional 60–75 minutes, or until the top is golden brown.
Cool: Allow the loaf to cool on a wire rack before slicing.
The fermentation process is the heart of this recipe. Not only does it create the tangy sourdough flavour, but it also reduces phytic acid, improving digestibility and unlocking nutrients.
Why Buckwheat?
Buckwheat is a powerhouse of nutrition. Rich in fibre, protein, and essential minerals like magnesium and manganese, it’s naturally gluten-free and gentle on the gut. Its low phytic acid content makes it an excellent choice for bread, especially when soaked and fermented.
Beyond its nutritional benefits, buckwheat is a sustainable crop. It can even be used as green manure to enrich the soil, reflecting its harmony with both health and nature.
The Unique Charm of Gluten-Free Sourdough
This bread evolves over time. When freshly baked, it’s warm, soft, and aromatic—hard to resist! But as the days go on, the texture changes, becoming firmer and chewier, similar to sprouted bread. The fermentation process may also enhance gut health by cultivating beneficial bacteria. Some may notice mild digestive changes initially, but this is simply your gut adjusting to the natural probiotics within the bread.
Expand Your Gluten-Free Baking Repertoire
My buckwheat sourdough is just one of many gluten-free bread recipes I’ve created. For more inspiration, you can download my free ebook, Top Three Gluten-Free Bread Recipes, which includes two additional delicious options. Download it here.
Rediscover the Joy of Bread
Gluten-free living doesn’t mean sacrificing the pleasure of a good loaf. With a little time, patience, and the right recipe, you can enjoy bread that nourishes your body and delights your taste buds.
So, why not give it a go? Rediscover the joy of bread and savour the satisfaction of homemade gluten-free sourdough. Let this recipe be your first step into a world of simple, delicious, and gut-friendly baking.
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