Gluten Free Buckwheat Sourdough Bread

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 102.9
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.9 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Gluten Free Buckwheat Sourdough Bread calories by ingredient
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Number of Servings: 16


    Arrowhead Mills Whole Grain Millet Flour, 2 cup (remove)
    Flour, Buckwheat, Organic, Arrowhead Mills, 1 cup
    Water, 2.75 cup + 2 Tbsp
    Ground Flaxseed Meal, 1/2 cup
    Sourdough starter, 1/4 cup
    Salt, 1 tsp
    Baking Soda, 1 tsp
    Xanthan Gum Powder, 1.5 tsp


1. Place the 2 cups of buckwheat flour, millet flour and baking soda in a large bowl and mix well with a wire whisk.
4. Place 2 cups plus 2 TBS of water and the flax seeds in blender and blend until thick and creamy. Add the salt and xanthan gum and blend well.
5. Pour the wet into the dry, add the cup starter and mix well. This will be more of a thick batter, then a dough.
6. Cut a piece of parchment paper about12 x 14 inches and set it in a loaf pan. Spoon the sourdough into the pan, stand the edges of the parchment paper up straight to support a moist cloth napkin that you place on top of this.
7. Set undisturbed for 6- 14 hours (depends on temperature) until it increases in size, nearly overflowing pan. The time will be less if you can keep temperature at about 100 degrees. Bake it in a preheated oven at 360 degrees for about 60-70 minutes. After it cools, store in the refrigerator. If you want very thin slices wait until it is completely cool to cut it.

Serving Size: Makes 16 1/2" slices

Number of Servings: 16

Recipe submitted by SparkPeople user THEWYRDWOMAN.

TAGS:  Side Items |

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