Fermented Gluten-Free Buckwheat Flatbread

This gluten-free buckwheat flatbread is just unbelievable! It is easy to make and super healthy. Unlike other breads, this recipe does not require yeast, baking powder or baking soda. So, it is truly healthy!

For those of you who fear the buckwheat taste, I can promise you that this bread is going to surprise you!

Soaking and sprouting

The buckwheat is soaked overnight and sprouted. Not a must, but highly recommended. It is really easy to do and gives release so much more nutritional values than the non-sprouted version. It also helps release more protein.

The ingredients:

This gluten-free buckwheat tlatbread is made from five simple ingredients only!

• Buckwheat
• Sunflower seeds
• flax seeds
• water
• Salt

How to make – Step by step

Don’t worry! This post will guide you step by step!

Step 1: Soak the buckwheat for at least six hours, preferably overnight in filtered water.

Step 2: Wash the buckwheat with water and strain the remaining water. Dry the buckwheat with a towel or keep it in a strainer (the remaining water should be able to dry out) for a few hours up to one day, until you see sprouts. The bigger the sprouts the better. If you live in a cold place the process might take a bit longer, but it is worth the wait because you increase nutrients such as vitamins and minerals significantly.

Step 3: Blend the buckwheat with a bit of water in a blender or food processor (I use 3/4-1 cup water for every cup of dry, pre-soaked buckwheat).

Step 4: Place the buckwheat and water blend inside a very clean glass bowl (I sterilize the bowl first, using hot water). Cover well with a plastic wrap or a towel. The idea is to block air from coming in the bowl. Let it sit in a warm place (inside the oven for example), but not in direct sun. Waiting time may range between 12-24 hours and even longer if you live in a cold place. I recommend letting it sit overnight, then giving the dough a check and deciding whether it is enough or not. The dough should start to ferment and as a result, bubbles will form, and the bladder will start to rise.

Note that the more you let the dough ferment, the more it will get a sour taste. Don’t worry! This easy recipe will give the dough the perfect flavor balance, mixed with the rest of the ingredients.

Step 5: Once the dough is ready, add grind flax seeds, sunflower seeds and salt. Olives are a great optional addition too.

Step 6: Pre-heat the oven to 180 degrees and place the dough in a thin layer of about one centimeter. Let it bake for 10 minutes only from the bottom side and after that, cook from both sides for 30-50 minutes. Time will depend on your oven strength. The dough should be a bit crispy from the edges, top and bottom, and soft from the inside. You can also let it bake a bit longer if you want to make it into crackers.

That’s about it! This gluten-free buckwheat flatbread is just perfect with butter (I use vegan) or my Vegan Fast and Easy Garlic Spread.