Sourdough Buckwheat Bread Recipe (2024)

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Bread is awesome; that’s a fact; it’s the most straightforward staple food around the world and one of the most varied too. I’m sure there are at least thousand different bread styles, and they’re all beautiful in their own way.

Sure, you also have the store-bought box bread, which is not all that great. It is precisely this industrialized, flavorless bread that inspired people to look back at sourdough, an ancient bread-making method that goes back thousands of years.

Today we’re making sourdough, and that’s amazing, but we’re also using buckwheat so you can enjoy this spongy loaf with your friends and family that can’t eat gluten. Keep in mind this one is not only gluten-free bread but also just plain tasty bread so everyone can enjoy it.

Ok, in regular bread, you must use commercial yeast or a combination of baking powder, baking soda, creme de tartar and other ingredients to make bread rise. It is the yeast or the baking soda that creates the tiny bubbles that become air pockets inside the bread.

The thing with commercial yeast is that it delivers consistent, reliable results, and that can get boring. Sourdough is made with ambient yeast, meaning you just let a flour and water mixture sit for a few days and let the yeast take care of it.

Sourdough bread is more complex; it has much more flavor and can be a bit tangy — it’s the same old bread you know, but more exciting. To get there, you need a sourdough starter, and in this case, a gluten-free sourdough starter.

Here’s how you make a gluten-free sourdough starter.

In a jar, combine equal parts of buckwheat flour and rice flour, and add three-times their combined weight in water. Cover your jar with a damp tea towel and let it sit overnight. The next day, add a bit more flour and water as needed. Do this every day, and you’ll soon see your starter come alive. As long as you feed the little creature, it will stay healthy. Once you’re ready to bake some sourdough bread, add 1/2 cup of starter to your bread ingredients, and you’re ready to go! Here’s the recipe.