Fermented Gluten-Free Bread
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Cook time: 
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Makes: 1 loaf
This recipe comes from my friend Cheryl at Contraband Ferments in Brooklyn, NY
  • 3 cups whole buckwheat OR 3 cup mixed grains (try buckwheat/millet/rice)
  • 1-2 tsp. sea salt
  • Coconut oil, ghee, or butter
  • Sesame seeds, flax seed, pumpkin seeds, chia seeds, etc
  1. Rinse all grains, cover with water, and soak overnight in a large bowl.
  2. Combine grains with ¾ –1 cup of fresh water and sea salt and blend in food processor or blender until it reaches a loose toothpaste consistency.
  3. Pour the batter into a bowl, cover with a clean dish cloth, and leave out at room temperature for approximately 24 -48 hours to ferment. Note: I like to mix the batter once around the 24 hour mark to mix in any hooch that might be on top of the batter. You’ll notice it because it will be darker than the batter…almost a purplish color. Just mix it back in and let it rise again.
  4. Preheat oven to 400F. Grease a loaf pan and then sprinkle a mix of seeds in the bottom of the pan. This helps the bread to not stick.
  5. Before you pour the batter into the pan, add a couple Tbsp. of any other seeds you want. Once the seeds are mixed, pour the batter in the loaf pan and place in the oven.
  6. Baking usually takes 45-60 minutes (Note from Michelle: mine only takes 25 minutes!) It's done when it's golden brown on top, usually the top of the bread is cracked, and if you stick a toothpick in it will come out clean.
  7. Remove from oven and allow bread to cool for at least 1 hour before removing from pan. Once completely cool, slice bread and enjoy, either plain or toasted.
Recipe by She's Got Power with Michelle Leotta at https://shesgotpower.com/2018/10/missing-bread-get-this-easy-good-for-you-recipe-its-gluten-free/