Sprouted Buckwheat Bread (Gluten-Free)
Sprouted buckwheat bread may be trendy now, but its roots run deep. Buckwheat isn’t a grain—it’s a hardy seed that ancient communities in Eastern Europ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bloomcooking.com.
Cooking tools:
- Dutch oven
- Loaf pan
- Cooling rack
- Kitchen scale
- Mixing bowl
- Spatula
- Paring knife
- Bread knife
- Parchment paper
- Aluminum foil
- Plastic wrap
- Oven
Ingredients
- 150 g Buckwheat Flour (Sarraceno)
- 140 g Rice Flour
- 80 g Oat Flour (Avena)
- 50 g Potato Starch
- 50 g Tapioca Starch
- 10 g Salt
- 15 g Ground Flaxseed (Linen)
- 20 g Whole Psyllium Husks
- 1 tsp Apple Cider Vinegar
- 455 g Water
- 150 g Active Gluten-free Sourdough Starter
- 1 cup Sprouted Buckwheat Groats (not blended, added whole at the end)
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