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Single flour gluten free breads - buckwheat

4/10/2012

2 Comments

 
I have been playing around with the idea that it might be possible to develop a gluten free bread with buckwheat only. No additives, nothing else except buckwheat flour, water and salt.
The idea first presented itself with my buckwheat starter (100% hydration). After a few months maturing it began to show signs of being a bit "stringy" Not strong strings like a gluten flour provides, but stringy character all the same.

I tried with just buckwheat flour, following one of my long pre-ferment recipes. The result was a rather ugly, but tasty brick!

Picture
The rear loaf is buckwheat, the front loaf is millet. each loaf was made from just flour, water and salt.
I played around with the idea for a while, and then tried a variation that I thought might work - a buckwheat sourdough in the style of pumpernickel.  Here is the first result:
Picture
Picture
For my second attempt I tried a few tweaks to recipe and the technique. More fine flour in the cracked seed mix and scalding some flour before making the dough.  Here is the second buckwheat pumpernickel:
Picture
Picture
The secret of this is in the technique, not just the mix.
The bread slices thinly and slices are quite flexible, just like pumpernickel made with rye. The flavour is also reminiscent of a rye pumpernickel.

Yes, it is possible to make a gluten free sourdough using one flour, water and salt!
2 Comments
Stef
22/7/2013 05:57:08 am

This sounds great... could you please post the recipe?

Reply
Chris Stafferton
22/7/2013 11:19:46 am

Hi Stef,
At present my sourdough recipes are only available in online tutorials. Please use the contact form on this site if you would like more information.

The Buckwheat Artisan Bread listed in my store is also a single flour GF bread. Here is a link:
http://www.etsy.com/au/listing/124972680/buckwheat-artisan-bread-gluten-free-no

Kind regards,
Chris

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    When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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