Buckwheat bread with carob sourdough starter

For baking, use freshly ground flour made from green, cold-hulled buckwheat. The bread is light, crumb-free, keeps fresh longer and has a fluffy crumb which is difficult to achieve with gluten-free flours.
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  • 40g carob starter
  • 200g freshly ground green buckwheat flour
  • 300g water
  • 20g Psyllium husk
  • 3g salt

To bake gluten-free bread, all ingredients must be declared gluten-free and the bread must be prepared and baked in a clean, gluten-free environment.

Add the starter to the water and stir, then add the Psyllium husk and stir quickly with a whisk to prevent lumps forming, otherwise they cannot be broken up later.

Allow the psyllium to gel for 5 minutes. The order in which the ingredients are added is very important because it makes the bread lighter, more pliable and less crumbly.

Add the flour and knead until all the ingredients are mixed. Leave to rest for half an hour. Then add the salt and knead vigorously in a food processor or by hand until all the ingredients are combined.

Then stretch and leave to rest at room temperature for 30 minutes. Repeat at least two more stretches every half an hour, or even better 4. The bread will be looser, with holes and a nicer texture.

Prepare the proofing basket, stretch, shape and place the bread in the basket, then place it in a container, seal it and put it in the fridge. The dough can rest in the fridge for 12 to 48 hours and then bake directly from the fridge.

Preheat the oven to 230°C, place the bread on a baking tray with the folds facing downwards and score it.

Bake the bread in a steam oven or add a pan of boiling water while baking. Bake for 35 minutes, then reduce the temperature to 200°C and bake for a further 35 minutes. Steam is not strictly necessary during the second part. Never bake with ventilation on. Gluten-free bread takes longer to bake because the hydration levels are much higher than for gluten-free bread.

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