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Gluten Free Buckwheat Sourdough Bread takes 30 minutes to prepare.

Gluten Free Buckwheat Sourdough Bread takes 70 minutes to cook.

Gluten Free Buckwheat Sourdough Bread makes 16 servings.

The ingredients for Gluten Free Buckwheat Sourdough Bread are:

Arrowhead Mills Whole Grain Millet Flour, 2 cup (remove)
Flour, Buckwheat, Organic, Arrowhead Mills, 1 cup
Water, 2.75 cup + 2 Tbsp
Ground Flaxseed Meal, 1/2 cup
Sourdough starter, 1/4 cup
Salt, 1 tsp
Baking Soda, 1 tsp
Xanthan Gum Powder, 1.5 tsp

Here is how you make Gluten Free Buckwheat Sourdough Bread:

1. Place the 2 cups of buckwheat flour, millet flour and baking soda in a large bowl and mix well with a wire whisk. 4. Place 2 ? cups plus 2 TBS of water and the flax seeds in blender and blend until thick and creamy. Add the salt and xanthan gum and blend well. 5. Pour the wet into the dry, add the ? cup starter and mix well. This will be more of a thick batter, then a dough. 6. Cut a piece of parchment paper about12 x 14 inches and set it in a loaf pan. Spoon the sourdough into the pan, stand the edges of the parchment paper up straight to support a moist cloth napkin that you place on top of this. 7. Set undisturbed for 6- 14 hours (depends on temperature) ? until it increases in size, nearly overflowing pan. The time will be less if you can keep temperature at about 100 degrees. Bake it in a preheated oven at 360 degrees for about 60-70 minutes. After it cools, store in the refrigerator. If you want very thin slices ? wait until it is completely cool to cut it. Serving Size: Makes 16 1/2" slicesNumber of Servings: 16Recipe submitted by SparkPeople user THEWYRDWOMAN.

The nutritional information for Gluten Free Buckwheat Sourdough Bread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 102.9

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 224.9 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 3.8 g
• Protein: 4.1 g