Gluten Free Food Made by Foodies

So you’re probably thinking, “Oh no, not another gluten free food site with recipes that look better than they taste!” right? Wrong!

This site is for foodies who just cannot eat foods containing gluten.
It will give you what I wanted when I was first told I had to omit gluten from my diet.

So do you miss tasty foods since ditching gluten? The texture? The ease of eating wholesome food that doesn’t assume the taste of cardboard?

This guide is a NO FRILLS guide where you learn how to make delicious tasting breads, soups, pasta dishes, rice dishes, curries, and much more.

Buckwheat sourdough bread:

This is a very soft sourdough bread that doesn’t end up with more holes than bread. Remember it is a sour bread so don’t expect it to taste like the fluffy, mass produced sweet and cloying bread that you can buy in the supermarkets in England. It really is for the refined palette.

Now let’s get baking…

Buckwheat Sour dough Starter May 2016 5

First you will need to make the sourdough starter:

Mix 120 ml of buckwheat flour with 120 ml of warm, boiled, filtered or mineral water in a large jar.

Cover with a cloth and leave in a warm, breeze-free place for 24 hours.

The following day add another 120 ml of buckwheat flour and 120 ml of water.
Continue adding 120 ml of buckwheat flour and 120 ml of water every day for 5-6 days, each time leaving the starter for 24 hours in a warm, breeze-free place.

Caution: This is a powerful starter and it will have a strong, slightly unpleasant smell. Don’t be alarmed, this is normal!

Whatever you don’t use for baking just put it in the fridge in a jar covered tightly with a lid.

To use it, you will need to “wake it up” by taking it out of the fridge, adding another 120 ml of buckwheat flour and 120 ml of water and leaving it in a warm place for 24 hours to restart the fermentation before you use it for baking.

And now for the fun part… baking the bread

Buckwheat Sour dough bread May 2016 1
Buckwheat sourdough bread



500 g of buckwheat flour
60 ml of milled chia
60 ml of milled linseed
60 ml of psyllium husk
60 ml of seeds (I used sunflower, sesame and pumkin mix)
100 ml of sourdough starter
about 300-400 ml of water
1 tablespoon of sugar, maple syrup, agave syrup or honey
1 teaspoon of salt
Oil and flour to prepare the baking form
Mix the buckwheat flour, chia, linseed, psyllium husk, salt and sugar together.
Add the sourdough starter and water.
Mix well and wait for 5 minutes to make sure the dough is not hard. If you do find that it is a bit hard simply add a little extra water.

Caution: The dough needs to be quite dense!
Cover the bowl containing the dough with kitchen foil and pierce it.
Leave  the dough to rise for 8 to 12 hours in a warm, breeze-free place (I put it in the oven on the defrost mode).
Oil the form and sprinkle it with flour.
Transfer the dough gently, evening out the top with a wet hand.
Put it away into a warm, breeze-free place for another 1-2 hours.

The dough must rise!

Switch the oven on to 240 C with both bottom and top function on. When it reaches this temperature, lower it to 170C, put the bread in and bake for 50-60 minutes.

And now simply enjoy tasty, gluten free bread the foody way…

Buckwheat Sour dough bread May 2016 4


This has been an endeavor by my partner Anna Blasiak and myself. We hope that you enjoy this recipe as much as we have enjoyed sharing it with you.