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I just tested this recipe from here, in french :
And asked google to translate it for you
Ingredients :
450 g buckwheat seeds
200 ml of water
1 teaspoon of salt
Realization :
Rinse the buckwheat and soak it in water for at least 2 hours, or overnight.
Drain the buckwheat without rinsing (the mucilage will help the bread hold together).
Put the buckwheat, 200 ml of water and the salt in the blender, and mix.
Line a cake mold with parchment paper, pour the dough into it.
Leave to ferment for 24 hours at room temperature (20-22˚C), or reduce to 12 hours if it is very hot.
Bake in a preheated oven at 180˚C for 1 hour.
Remove from the mold, but wait until the bread is very cold to peel off the paper.
It is really easy, just need time, and good if you like buckwheat, the result is really looking like a bread for me.
La recette magique du pain sans gluten (100% sarrasin)
Quand j'ai arrêté de faire mon pain au levain parce que notre famille choisissait d'arrêter le gluten pour des raisons de santé, j'ai longuement cherché comment faire du pain sans gluten. Mais...
cespetiteschoses.weebly.com
And asked google to translate it for you
Ingredients :
450 g buckwheat seeds
200 ml of water
1 teaspoon of salt
Realization :
Rinse the buckwheat and soak it in water for at least 2 hours, or overnight.
Drain the buckwheat without rinsing (the mucilage will help the bread hold together).
Put the buckwheat, 200 ml of water and the salt in the blender, and mix.
Line a cake mold with parchment paper, pour the dough into it.
Leave to ferment for 24 hours at room temperature (20-22˚C), or reduce to 12 hours if it is very hot.
Bake in a preheated oven at 180˚C for 1 hour.
Remove from the mold, but wait until the bread is very cold to peel off the paper.
It is really easy, just need time, and good if you like buckwheat, the result is really looking like a bread for me.
