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Gluten Free Buckwheat and Millet Sourdough


225g Shipton Mill Milllet Flour

225g Shipton Mill Buckwheat Flour

100g Shipton Mill Tapioca Starch

100g Sourdough Starter (ideally Brown Rice Flour Starter)

3tbsp Milled Linseed

2tbsp Psyllium Husks

1tsp Salt

2tbsp Olive Oil

500ml Warm Water PLUS 10tbsp Warm Water


1. The day before you wish to bake you will need to refresh your sourdough starter.

2. Once the starter reaches its peak mix 100g starter with 500ml warm water and 110g Millet Flour and 110g Buckwheat flour and leave covered overnight.

3. The following morning the mixture should be bubbling and active. Then you need to mix 3tbsp milled linseed with 6tbsp water and set to one side; then mix 2tbsp psyllium husks with 4tbsp water and set to one side. Leave both mixtures for ten minutes to soak up the water.

4. Now mix together the remaining ingredients - 115g Millet Flour, 115g Buckwheat Flour, 100g Tapioca Flour, 1tsp salt, 2tbsp olive oil, and the linseed and psyllium husk mixtures. Gently knead within the mixture without the bowl for a few minutes until all ingredients are combined. Cover and set aside in a warm spot for around 2 hours.

5. Gently knock down the dough and turn out onto a floured (using tapioca flour) surface. Shape the dough and either place into a banneton or the greased bread tin for final rise.

6. The final rise will take around 2 hours in a warm place, the dough should have nearly doubled in size. Bake in a preheated oven (210 degrees) for 30-40 minutes for one loaf, adjust the timings down if you split the dough between two pans. If baking within a cloche remove the cloche lid at the 30 minute mark to allow the bread to brown and crisp.