GLUTEN-FREE BUCKWHEAT BREAD WITH KOMBUCHA
Preparation time: 40+ min
200 g buckwheat flour
100 g millet flour (or cornflour)
50 g chickpea flour
1 tsp wine stone
1 tsp bicarbonate soda**
1/2 tsp salt
3 - 4 tbs vegetable oil (coconut, avocado, olive)**
150 ml kombucha*
approx. 200 - 250 ml lukewarm water
Sift all flours into a bigger bowl to loosen the lumps and make it more aerated and light. This way all the ingredients can bind better. This step is particularly recommended in the case of gluten-free baking.
Add the flour into a mixer, add the rest of the dry ingredients and mix. Afterward, set the mixer to a low speed and slowly add the oil, then kombucha, and finally water. Be careful when adding the water, as the required quantity also depends on the flour itself. The batch needs to be thick, but still runny enough to be poured into the bread pan (if you don't have the non-stick baking pan, use baking paper).
You may leave the batter in a pan at room temperature overnight (this will make the bread more easily digestible, as the process of fermentation will continue).
And if you are in a hurry, you can bake it right away in a pre-heated oven at 180°C from 45 - 60 minutes (depending on the depth of the bread pan). In the middle of baking, quickly turn the bread around, so it will bake evenly on both sides.
Take the freshly baked bread out of the pan, roll it in a clean cotton cloth, and leave it on the oven rack to cool.
*If you don't have kombucha, you can replace it with lukewarm water.
**You can bake the bread without bicarbonate soda and oil (or you may replace them and add psyllium husk as a binder).
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.