- 110 grams (1 cup) sorghum flour (like this)
- 130 grams (1 cup) buckwheat flour
- 50 grams (1/3 cup + 2 tbsp) brown rice flour (like this)
- 100 grams (1 cup) tapioca starch (like this)
- 1 tsp salt
- 325 grams (about 1 and 1/3 cup + 2 tbsp) slightly warm water
- 20 grams psyllium husk (3 and 1/2 tbsp) (like this)
- 1 tbsp honey (or sugar to keep it vegan)
- 2 tbsp olive oil
- 200 grams active gluten free sourdough starter
- In a large bowl, whisk together sorghum, buckwheat, tapioca, brown rice flour, + salt. Set aside.
In another medium bowl, whisk together warm water and psyllium husk. Let sit for about 2 minutes until a thick gel forms. Whisk in honey, olive oil, and active sourdough starter.
Pour wet mixture into dry flour mixture and stir with a wooden spoon until it starts to comes together then knead by hand until dough is smooth and elastic and pulls off the sides of the bowl nicely. Dust with a bit of extra sorghum flour if it feels too sticky. If using darker store-bough buckwheat flour, the dough may feel dry. Wet your hands while kneading to help bring the dough together.
Turn dough out onto a lightly floured surface, and continue kneading for about a minute, shaping it into a smooth ball. Transfer dough ball to a tea towel-lined soup bowl dusted with flour (about 6-7 inches in diameter), fold towel over and place into a plastic bag. Place in a warm area to rise for 6 hours until dough has noticeably increase in size. It will not double in size.
Thirty minutes prior to baking (5 and 1/2 hours into the rise), preheat oven to 450’F. Place large Dutch oven with lid into oven to preheat. (*see note if you do not have a Dutch oven)
Once dough has risen and oven and Dutch oven is HOT, turn dough out onto a piece of parchment paper. Dust the top with flour, wiping off excess with your hand. Use a sharp knife or razor to score the top of your loaf.
Carefully remove preheated Dutch oven from hot oven. Lift loaf with the edges of the parchment paper and place into Dutch oven. Cover and bake for 20 minutes. Remove lid and then bake for another 25-30 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.
Cool on a rack for 4 hours or overnight before slicing. Cooling sets the crumb. Slicing bread before it is cool can affect the texture. It’s worth the wait, I promise.
I HIGHLY recommend weighing your ingredients in order to get the proportions just right. My experience with trying to measure water and flour with measuring cups has been inconsistent. Measuring by weight (in grams) gives the best results in bread baking.
I have found that if I grind my own buckwheat flour from hulled buckwheat grouts, I get a much lighter and better tasting flour. It’s super simple to do. Just grind the groats in a food processor until you get a nice flour, about 2 minutes. Store-bought buckwheat flour will have a darker appearance and will have a stronger flavor. If that’s what you have, it will still be absolutely delicious.
I prefer to bake bread in a Dutch oven with a heavy lid. My bread always turns out better. If you do not have a Dutch oven, you can bake bread in a large cast iron skillet, adding another smaller cast iron skillet or baking sheet (do not use glass) on the bottom shelf for water to create a bit of steam. When preheating oven to 450’F, place large skillet and smaller skillet (or baking sheet) into oven. Once ready to bake, remove skillet from oven, lift parchment paper and loaf onto skillet and place back into oven. Remove smaller skillet (or baking pan) from oven and quickly add 8-10 ice cubes to it. Place back under bread loaf. Close oven quickly. Bake for 20 minutes then remove lower skillet with water. Bake for another 25-30 minutes, until loaf of golden. Each skillet is different so you will have to experiment with the one you have.