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Gluten Free Buckwheat Sourdough Bread

This bread is gorgeous and full of nutrients and fibre and fermented goodness! I have knicked the recipe from Bio – Oz’s website and I haven’t adapted it so I can not claim its a new recipe! So, I have cheated and just used their wording. they have heaps of pictures on their site 🙂


  • 70 grams activated starter (see the link below for a great starter recipe)
  • 30 grams psyllium husk (it’s best to have small kitchen scales and measure accurately)
  • 570 grams water
  • 8 grams salt
  • ½ cup whole linseeds (optional, but add flavour, texture and health benefits)
  • 460 grams buckwheat flour
  • Spare ½ – 1 cup buckwheat flour for kneading


  1. 24 hours before baking your bread activate your starter (ie if you want to bake bread at night, start activating your starter the night before).
  2. To activate your starter remove it from the fridge. Measure out ½ cup starter and discard any surplus starter.
  3. Mix the ½ cup starter with ½ cup buckwheat flour and ½ cup water in a bowl, cover bowl with a clean tea towel and keep at approx. 20C to 25C for 8 to 12 hours to allow the yeasts/bacteria to “activate”
  4. Your starter is now ready to use for bread making. Set aside what you need for your bread recipe and place the remaining starter in a sealed jar in the fridge until next time. Your starter will need to be activated each time you use it.

Cooking time approx. 1 hour   Makes 1 loaf


  1. Combine all bread ingredients above and turn onto a floured surface for kneading. (Gluten free bread obviously doesn’t have gluten so, in theory, doesn’t require kneading. But, I find kneading creates a smooth dough and helps get the moisture right.) As you knead add more flour to your hands and the dough until it the dough stops sticking to your hands. It is easy to go too far with the extra flour so use the bear minimum.
  2. Once the dough is smooth and not sticky, form into a round shape and place in a bowl, that is lightly floured.
  3. Cover bowl and place in a warm spot 20C to 25C for proofing for 8 to 12 hours
  4. Pre-heat oven to 240-260C. (lower end with fan bake)
  5. Carefully turn out the dough (it should have risen slightly) onto a flat pizza/biscuit tray lined with baking paper.
  6. Just before placing the bread in the oven slit the top twice with a sharp knife, this helps the bread to rise evenly.
  7. Place bread in heated oven, reduce temperature to 230C and bake for approx. 1 hour. Bread should sound hollow when tapped.
  8. Place bread on cake cooling rake and allow to cool completely before slicing.
  9. You will need a good quality bread knife or electric knife for slicing.


There are many good websites on how to make your own sourdough starter. Here is a good site SBS ‘Make Your Own Sourdough Starter‘ I made my starter using buckwheat flour and water. It takes a few days and once your starter is established (making small bubbles and smelling a bit like apple cider vinegar) you can keep it in a jar in the fridge. Before each bread baking, you remove the starter from the fridge, “activate”it, then use some for the bread baking and return some to the fridge for next time. Note: if your starter has been in the fridge unused for some time, water or a dark layer will develop on top, this is perfectly fine.


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