Here it is: the much anticipated gluten free sourdough bread recipe! I understand it probably feels like I’m being a giant tease, but it’s been so hard to contain buckwheat bread sourdough excitement, that I’ve just had to share! I’ve baked experiment after experiment, tweaking it here and there to account for lots of variables. I urge you to hang in there and read through my entire post, as I outline what has worked best and what has not worked best for me.

There are definitely some tricks of the trade. Gluten Free Sourdough Basics For those who love and miss sourdough, take heart! The art of making sourdough isn’t lost without the gluten. There’s still a lot of feeding, caring and waiting for the starter to mature and bloom into all its potential. I just couldn’t throw any away when I’ve tended to it for so long!

It’s like a little sourdough baby and you just can’t toss it out — I care about it! Some things are the same about making gluten free sourdough bread as they are with making any other gluten free bread. There’s no kneading the bread and stretching the gluten because there’s no gluten! Gluten free flours are tricky business.