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Gluten Free Fermented Buckwheat Bread
This fermented buckwheat loaf is full of flavor and nutrition. It is a gluten-free option made of just a few ingredients, minimal effort, and some patience.
Most people aren’t familiar with buckwheat’s distinctive flavor unless they have had kasha or buckwheat pancakes. Buckwheat is a seed from the same family as rhubarb and sorrel, and it was more popular before the 20th century when nitrogen fertilizer allowed other crops (wheat and corn) to have better yields. When roasted, as in kasha, buckwheat has an intense flavor, often described as dark toast or a hoppy beer.
This bread recipe, however, which ferments raw buckwheat, has a more subtle flavor–still distinctly buckwheat, but softer and with some of the lactobacillus flavors coming through. Toasting the bread enhances the flavors but doesn’t add hoppy bitterness.
In addition to adding flavor, fermentation also increases the bioavailability of vitamins, minerals, and macronutrients. Buckwheat is an excellent source of protein, fiber, B vitamins, niacin, magnesium, manganese and phosphorus. This research article from Uppsala University in Sweden links buckwheat consumption to lower levels of bad cholesterol and better blood sugar management in diabetes.
In making this bread, I worked from a recipe I found on a blog called Nutriplanet, and that author credits another blog called Conscious Catering. One of my modifications was to add flax and pumpkin seeds for flavor, texture, and visual appeal. Of course, you can use you whatever seeds you want: chia, hemp, sunflower, sesame, poppy or none at all.
Gluten Free Fermented Buckwheat Bread
This fermented buckwheat bread is astonishing in its simplicity and its tasty, complex flavors. It makes for a great pre-workout breakfast or snack as it's packed with nutrients yet it feels light on the digestive system compared to a granola bar.
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Gluten Free Fermented Buckwheat Bread