Buckwheat + Quinoa Flourless Sourdough (Gluten-Free)
This is my Shangri-La Loaf… the gluten free bread I’ve been searching for. Made from whole quinoa and buckwheat, soaked and then fermented. Its simple to make, with just 4 ingredients (and hey one of those is water.) It also has a great depth of flavour and texture. The rich taste reminds me of sourdough rye, but is very different at the same time. It has a chewy crust and tastes great as toast or in sandwiches. This recipe is inspired by Amanda at Phickle‘s buckwheat sourdough. And she has lots of other delicious fermentation recipes, so check it out. I don’t eat commercially available gluten free bread as it is often packed with unsavoury preservatives, fillers and thickeners. I also find that supermarket gluten free breads are usually so dry they suck the moisture from my mouth (like an overpriced sponge with an eternal shelf life.) This loaf is real, whole food. It is versatile, nourishing and delicious.
Now I’ll be honest, this recipe may be simple, but it’s not quick. You soak the buckwheat and quinoa and then leave to ferment for 24-36 hours. But good things come to those who wait… This process also breaks down the ‘anti-nutrients’ such as phytates and lectins as much as possible, meaning the bread is very easy to digest, and we can reap the full nutritional benefit. I’ve written about ‘anti-nutrients’ in grains and the importance of preparing them properly in more detail here.
Buckwheat + Quinoa Flourless Sourdough (makes 1 loaf- I often double or triple up as we get through this fast)
1.5 cups whole raw buckwheat groats
0.5 cup raw quinoa
0.5 cup sunflower seeds
1 cup/235 ml boiled or filtered water + more water for soaking
1 tsp salt
- Rinse the buckwheat & quinoa, drain well, and soak with the sunflower seeds in plenty of water overnight (or at least 8 hours). (Add a splash of apple cider vinegar or lemon juice if you have them to hand)
‘assistant’ not necessary and may in fact hamper the baking process…
2. Drain the mixture but DO NOT rinse. The slippery coating on the buckwheat helps to bind the loaf together.
3. Throw the soaked buckwheat, quinoa & seed mixture into your food processor and add the water
4. Blend until combined, you don’t want any water separation but you also don’t want it completely smooth, there should be some intact ‘grains’. This takes a few seconds in a high speed blender, a little longer in my own rickety thing. It should look a little like this…
5. Cover with a tea towel or cloth and leave to ferment for 36 hours (if your kitchen is warm it will probably be ready in 24) When its ready it will have risen a little and you’ll be able to see some bubbles that tell you fermentation is well underway. (see below)
6. Grease a loaf tin with coconut oil or similar and pour in the dough (though it will still be wet and sloppy and not very dough-like)
7. Bake in a preheated oven at 210 c for around 40-45 minutes, or until the top is nice and browned and cracked. 8. Allow to cool before removing from the tin. This is what the top should look like, a lighter patch in the middle means its not quite done.
Enjoy your bread! And please let me know what you think! xx