Sourdough buckwheat bread (GF)

Crispy on the outside, fluffy and moist on the inside. Gluten-free and yeast-free. No need for starter :)

Fermentation makes grains and starches much easier to digest, avoids bloating and that stuffed, food-coma feeling.

The human gut is not designed to digest grains and and legumes in their natural state. This innate wisdom led our grandmothers to ferment, sprout and pickle all sorts of grains, nuts, beans and legumes. This process allows pre-digestion of the food by chemically removing the plant's natural protection.

In addition, this process creates an ecosystem of beneficial bacteria that supports gut health.

The batter is enough to fill 1 cake form and 10 muffin forms, which I freeze so I can always enjoy a portion-sized mini-bread.

You will need:

500g raw buckwheat

4 cups warm filtered water

1.5 cup warm filtered water for batter

1 tsp fine Himalayan or sea salt

Soak buckwheat in 4 cups water overnight.

Strain, don't rinse (you may keep the soaking water for fermented coconut muffins).

Blend strained buckwheat with 1.5 cups water and salt until combined but still chunky. Put batter back in the bowl, cover with a towel and let it sit for 24h in a warm place (near the radiator or inside the oven with the light on).

Batter is ready when it has risen and has some bubbles. Also it will makes this awesome sound when stirred.

Line a bread or cake pan with parchment paper and pour batter in. Pour the extra batter in muffin forms.

Bake in the oven for 1.5h at 180°C /350°F.

Remove the parchment and let cool. You may pre-slice and keep in a sealed container for 3-4 days, or freeze for later. If you used muffin shapes, remove the muffin paper then freeze in a sealed container.

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