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Name: Gluten free Buckwheat and Brown Rice flour Sourdough Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup brown rice flour; 1 cup buckwheat flour; 1/2 cup tapioca (arrowroot); 2 tablespoons flaxseeds or chia seeds; 1 1/2 teaspoons salt; 1 cup 'active' bubbly sourdough starter; 1 tablespoon Olive oil; 300-350 ml room temperature (or warm) filtered water; sesame seeds to sprinkle on top

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INGREDIENTS

1 cup brown rice flour
1 cup buckwheat flour
1/2 cup tapioca (arrowroot)
2 tablespoons flaxseeds or chia seeds
1 1/2 teaspoons salt
1 cup 'active' bubbly sourdough starter
1 tablespoon Olive oil
300-350 ml room temperature (or warm) filtered water
sesame seeds to sprinkle on top

Servings

INSTRUCTIONS

Combine the dry ingredients in a large bowl and whisk to combine and aerate. Make a well and pour in the starter, oil and 250 ml water. Use a wooden spoon to mix together and then beat vigorously for half a minute (to incorporate air). The mixture will be wet but thick like a cake batter. Depending on the flours used and the humidity you may need to add a tablespoon at a time to get the right consistency.

Pour the mixture into a prepared into a prepared loaf tin, sprinkle with sesame seeds and cover with a tea towel and leave for 5-8 hours in a warmish place. The bread is ready to bake once it has risen about a third, with small bubbles on the surface and a slight 'dome' effect.

Bake at 190 degrees for 60-70 minutes (with steam) until it sounds hollow. Once cooked cool completely on a rack before cutting (to preserve moisture).

Variation: Try without tapioca and with buckwheat kernels soaked and then partially ground.

NOTES

http://www.homegrown-kitchen.co.nz/2013/04/23/nicolas-no-knead-sourdough-bread/

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Gluten free Buckwheat and Brown Rice flour Sourdough Bread

1 cup brown rice flour
1 cup buckwheat flour
1/2 cup tapioca (arrowroot)
2 tablespoons flaxseeds or chia seeds
1 1/2 teaspoons salt
1 cup 'active' bubbly sourdough starter
1 tablespoon Olive oil
300-350 ml room temperature (or warm) filtered water
 sesame seeds to sprinkle on top

Combine the dry ingredients in a large bowl and whisk to combine and aerate.  Make a well and pour in the starter, oil and 250 ml water.  Use a wooden spoon to mix together and then beat vigorously for half a minute (to incorporate air).  The mixture will be wet but thick like a cake batter.  Depending on the flours used and the humidity you may need to add a tablespoon at a time to get the right consistency.

Pour the mixture into a prepared into a prepared loaf tin, sprinkle with sesame seeds and cover with a tea towel and leave for 5-8 hours in a warmish place.  The bread is ready to bake once it has risen about a third, with small bubbles on the surface and a slight 'dome' effect.

Bake at 190 degrees for 60-70 minutes (with steam) until it sounds hollow.  Once cooked cool completely on a rack before cutting (to preserve moisture).

Variation: Try without tapioca and with buckwheat kernels soaked and then partially ground.

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Nutrition

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Serving Size: 1 Serving (3811g)
Recipe Makes: Servings

Calories: 12850
Calories from Fat: 1086 (8%)

Amt Per Serving		% DV

	Total Fat 120.7g	161 %
	Saturated Fat 26g	130 %
	Monounsaturated Fat 38.7g
	Polyunsanturated Fat 36.6g
Cholesterol 0mg		0 %
Sodium 412.3mg		14 %
Potassium 21328.3mg		561 %
Total Carbohydrate 2701.3g		795 %
	Dietary Fiber 368.7g	1475 %
	Sugars, other 2332.6g
Protein 468.5g		669 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12850

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