▷ Gluten Free Sourdough Chestnut & Buckwheat Loaf

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Discover the delicious Gluten Free Sourdough Chestnut & Buckwheat Loaf, a perfect blend of nutty flavors and wholesome ingredients for all.

Deliciously Nutritious Artisan Bread for Gluten-Free Lovers

This rustic sourdough boule is made using buckwheat leaven and chestnut flour, making it an ideal choice for autumn when fresh chestnuts are in season. The recipe yields one large loaf (1.5 kg) or two smaller ones, with the option to adjust the quantities. To achieve the best results with a large loaf, it’s recommended to bake it on a cast iron surface or a ceramic pizza stone, ensuring that the bread receives adequate initial heat from below. Preparing the leaven requires a few hours, with a mixture of buckwheat starter, water, and flour left to develop at room temperature until it becomes bubbly. The leaven can be prepared well in advance and even left for up to eight hours, as long as it shows signs of bubbling and rising.

The ingredients for this gluten-free sourdough include various flours such as sorghum, chestnut, and buckwheat, along with tapioca and potato flour, ground flax seeds, salt, agave syrup, and olive oil. The method involves mixing these ingredients together, allowing the dough to rise in a warm place for several hours until it doubles in volume. Once risen, the dough is shaped into a boule and can be proved in a cloth-lined basin or a banneton. Baking at a high temperature of 230°C (446°F) for 40-45 minutes ensures a crusty exterior and a soft interior. For an added touch of flavor, roasted chestnuts can be incorporated into the dough before baking.

Embrace the Wholesome Goodness: A Delightfully Nutty Adventure in Every Slice!

If you want to make a bread that’s really going to impress your dinner guests this is the one to go to it’s what one of my students called your showof bread actually it’s buckwheat and Chestnut a gorgeously rustic and crusty sourdough B so here in the bowl we have Chestnut flour sgum flour ground Lin seed potato and tapioca for volume and.

Some salt my lovely buckwheat leavon is here you can tell that it’s risen since I mixed it first 5 hours ago this morning it’s got a lot of activity plenty going on and it’s ready to mix into our dough now I’m preparing the gel 275 G warm water I’m tipping in the psyllium.

Husk give that a quick whisk now we’re going to create the balance in our recipe which is with agave vinegar and olive oil the olive oil is to create tenderness in the crumb and to help the loaf stay fresh for longer.

a quick mix to blend the dry ingredients all the salt and our flowers and our seeds tipping in the gel and finally weighing out the leevon see look at that lovely mousy.

Texture I have to say there is a slightly agricultural smell about buckwheat and you mustn’t worry it’s perfectly normal just try and think of it like french cheese you know they’re a bit stinky but oh so delicious so carry on the good work I’m going to use my hands just because I love the feel of this.

dough now I’ve finished mixing it and you can see there’s just enough celium in there to keep it standing up but not so much that it’s going to make a brick when I bake it so I’m going to put a shower cap on to keep the humidity in and prevent a skin forming while it’s fermenting and I’m going to come back in.

2 hours and check how it’s getting on The Rustic Chestnut and buckwheat dough is coming along very well let’s have a look at what the dough looks like underneath that’s another good way to tell how much it it’s developed and that looks nice see looks quite nice and soft ready for me to shape it and put it in the proving Bowl to make your own.

Proving bowl is really very simple small glass bowl clean table napkin flour it well shape your loaf you want it to be tall shape your mou lift it carefully into the bowl all tucks up like a Christmas pudding you might be wondering what this is It’s a.

Cast iron Sizzler but I use it to create a dutch oven baking effect on my gluten-free sourdough heating from underneath creates more air and lift in the loaf so once this is proved I’m going to slightly change the shape turn it out upside down on the preheated cast iron tray then we’ll see what happens.