Here a nice and easy gluten-free and low FODMAPs “sourdough” buckwheat bread recipe. You can swap the buckwheat with any gluten-free grain of your choice. You can also mix the grains.
Buckwheat bread ingredients
- 300 g buckwheat grains (or any other type of grains e.g. quinoa, rice, sorghum)
- Ideally filtered or bottled water
- 1 teaspoon of apple cider vinegar
- 1 tablespoon of yeast
- 1-2 tablespoons of psyllium
- ½ teaspoon of salt
- 1 handful of hazelnuts/almonds ideally soaked the night before
- 1 handful of walnuts
- Pumpkin, sunflower seeds
Soak the buckwheat in filtered water (or bottled water if necessary) overnight.
In the next morning, drain and rinse the seeds, then blend them (add a little filtered water if needed). Transfer the mixture into a glass bowl using a wooden spoon or spatula (avoid metal). Cover with a cloth (there should be airflow) and let it ferment for 1 to 2 days, depending on the room temperature.
On the day of preparation, add the remaining ingredients. Pour the mixture into a rectangular baking dish lined with parchment paper. Sprinkle with pumpkin seeds or nay other seeds you like (avoid chia or linseed as they don’t do well with heat). Bake for about 30 minutes at 170°C.
Store the buckwheat bread in the fridge if not consuming within 2 days.
Tips & tricks: If your mixture is too liquid, add a bit of flour.
Serving ideas
- Serve with scrambed or poached eggs
- Goes well with any dips such as mackerels dips
- Use it for avocado & feta toast
- Can be served with any nuts butter + fruits e.g. apple, banana, pear…