Gluten-Free Buckwheat Sourdough Bread (My Go-To Recipe)
This is the only sourdough I will eat now and it's perfect for all our bread needs. From breakfast to sandwiches to the occasional dessert toast, it's been wonderful and the only sourdough recipe I've found that tastes and feels like real gluten-containing bread.
Ingredients
- 20 g whole psyllium husk (or 18 g if using powder — this is what I use)
- 400 g water (room temperature or warm)
- 230 g buckwheat flour
- 100 g arrowroot starch
- 10-12 g salt (adjust to taste)
- 2 tsp baking powder (gluten-free)
- 80 g active gluten-free sourdough starter (see above link for how to start your own)
Instructions
- Make the psyllium gel: combine the psyllium husk and water in a medium bowl and whisk to prevent clumping. It will thicken into a gel within a couple minutes.
- In a separate large bowl, whisk together the buckwheat flour, arrowroot starch, salt, and baking powder.
- Add the sourdough starter to the bowl with the psyllium gel and stir to combine.
- Add the wet ingredients to the dry ingredients and mix with an electric mixer fitted with dough hooks, or by hand. Mix until everything is evenly incorporated. The dough will be sticky but workable — that's normal. I usually wait until the dough starts climbing up the dough hook.
- Turn the dough onto a lightly floured surface and flatten it out. Dust with a little extra flour if needed. Fold each of the four sides onto itself, flip, and shape into a ball or rectangle.
- Place the dough into a banneton basket (or a bowl lined with a kitchen towel) and cover with a tea towel to keep it from drying out. Let it ferment 5–7 hours at room temperature (60–75°F) or 12–18 hours in the refrigerator.
- Once proofed, carefully transfer the loaf to a piece of parchment paper and score the top in whatever pattern you like (or score before transferring, whatever is easiest for you).
- Lower the parchment and loaf into a cold Dutch oven, cover with the lid, and place the whole Dutch oven into a cold oven. Turn the oven to 450°F. Once fully preheated, bake for 40 minutes covered.
- Remove the lid, transfer the loaf to the oven rack, lower the temperature to 350°F, and bake uncovered for another 30 minutes.
- Cool completely on a rack before slicing.