Developing recipes is always a journey of small improvements, and this gluten-free sourdough is a perfect example. After several rounds of experimenting with different flour ratios, hydration levels and baking methods, this gluten-free sourdough has finally become the loaf I was hoping for. Made with wholesome buckwheat, quinoa and cassava flours, it has a crisp artisan crust, a soft, moist crumb and a delicious nutty flavour. Naturally fermented and rich in fibre, it’s a nourishing alternative to commercial gluten-free breads and proof that healthy homemade bread can be both simple and incredibly satisfying.

Recipe has two lists of ingredients for small and large loaves.

Gluten free Sourdough Bread

Ingredients:

Small:

195 ml cold water

2 tbsp  maple syrup

2 tbsp avocado or hemp oil

160 g sour dough starter ( buckwheat, sorghum and cassava fed and raised)

85 g cassava flour

185 g quinoa flour

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150 ml hot water at 60C

10 g salt

1 tbsp/8g Psyllium Husk

185 g buckwheat flour

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1 tbsp/5g pea protein

1/5 cup black sesame seeds

Cast iron pot, 2-3l,  bread rising basket and baking paper

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Large:

255 ml cold water

3 tbsp  maple syrup

3 tbsp avocado or hemp oil

210 g sour dough starter ( buckwheat, sorghum and cassava fed and raised)

110 g cassava flour

240 g quinoa flour

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195 ml hot water at 60C

13 g salt

10 g Psyllium Husk

240 g buckwheat flour

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7g pea protein

1/4 cup black sesame seeds

Cast iron pot, 3-4l,  bread rising basket and baking paper

Method:

1. Combine cold water, maple syrup, oil and active sour dough starter well. Mix in cassava and quinoa flours to get a texture of a cottage cheese and cover to rest for 2-3 hours in the warmest place.
2. Combine salt and hot water, also separately buckwheat flour and Psyllium Husk. Then mix buckwheat mixture into the salted water, knead to get a consistency of a soft butter.
3. Prepare the rising basket, insert a piece of baking paper.
4. Combine both doughs along with the pea protein and sesame seeds and knead thoroughly. Transfer the dough into the basket, place the basket into a plastic bag, tie the bag and leave it for proofing in the fridge overnight or in the warmest place for a few hours.
5. The cast iron pot is heated in the oven until the temperature gets to 220C/428F. Turn the basket onto another piece of baking paper. Gently insert the paper into the hot cast iron. Bake at 210C/428F covered first for 35 minutes. Second phase: at 180C/356F without the lid for 25 minutes. Then take the bread out and cool it down on the rack.

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