This bread could be served to your gluten-free family every day of the week. It is made with hearty buckwheat and sorghum flours and uses no gums. The psyllium husks used as a binder allow the dough to be kneaded and shaped much like wheat bread. Mix the dough the night before and have fresh bread the next day.
- 1-1/2 cups water
- 1 cup active brown rice sourdough starter
- 2Tbsp. melted butter
- 3 Tbsp. honey
- 3 eggs
- 2 Tbsp. ground flax seed
- 1/3 cup psyllium seed husk
- 1 cup buckwheat flour
- 1 cup sorghum flour
- 3/4 cup tapioca flour
- 1-1/2 tsp. sea salt
- Whisk together the water, brown rice sourdough starter, melted butter, honey, and eggs until everything is well-combined. Mix in the flax seed and the psyllium seed husk and allow to sit for 2 to 3 minutes to set up.
- Add the flours and sea salt and mix well with a wooden spoon for several minutes. The dough should be sticky and wet, and therefore hard to mix, but will hydrate more through the souring process. Cover bowl with a plate or damp towel and allow to sour for 8-18 hours, or overnight.
- When ready to bake, prepare a baking sheet by buttering or applying parchment paper.
- Divide dough in two and sprinkle a work surface with tapioca flour. Place one ball of dough on work surface and knead for several minutes, adding an additional 1/4 to 1/2 cup of flour as needed to keep dough from sticking. Despite this, the dough will still be very soft.
- Once dough holds together in one cohesive ball, mold it into a round and place it on one half of the baking sheet. Repeat with other half. Cut three parallel slashes into tops of dough with a sharp knife. Let rise in a warm place for 2-4 hours.
- Preheat oven to 400°F. Place baking pan in middle rack of oven and bake 25-30 minutes or until an internal temperature of 190°F is reached.
- Move immediately to a cooling rack and cool at least 45 minutes before slicing.