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Buckwheat Sourdough Buns (Gluten-Free)
http://www.celiac.com/articles/1087/1/Buckwheat-Sourdough-Buns-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Ingvald Söderholm.

This recipe comes to us from Ingvald Söderholm.

Ingredients:
¾ cup + 1 tablespoon water
1 teaspoon caraway seeds
3/5 teaspoon ground whole coriander
½ teaspoon fennel seeds
2 teaspoons linseeds
¼ cup + 3 tablespoons liquid sourdough
2 ¾ cups freshly ground buckwheat flour (in a blender)
1 teaspoon salt
2 teaspoons fruit sugar
¾ ounce compressed yeast
1 ½ tablespoons olive oil or rapeseed oil
1 tablespoon + 2 teaspoons tapioca flour
3 ½ tablespoons water

Liquid Sourdough Ingredients:
2 cups water
¾ cup buckwheat flour
8 teaspoons lactic acid fermented carrots OR white cabbage (sauerkraut)

Directions:
In a blender, process ingredients for the liquid sourdough, strain and pour into a glass jar and put the cap loosely on top. Set aside at room temperature for 3 days. Once a day, tighten cap and shake the jar. After fermentation put in refrigerator with tightened cap. In a blender, process liquid sourdough, spices and water. Pour the liquid dough into a large dough-mixing bowl. Add buckwheat flour and linseeds, and with a sturdy dough-scraper stir and knead until well combined. Set the bowl aside, covered with a baking towel, at room temperature for 14-15 hours.

When fermentation of the dough is done, dissolve yeast, fruit sugar and salt in 1 tablespoon of lukewarm water. Pour the tapioca flour into a sauce-pan with 3 ½ tablespoons of cold water. Whisk until mixed, then heat up until it thickens and gets sticky and then let cool. Pour the yeast mixture and olive oil into the dough, then put the tapioca into, and, with the dough-scraper, knead until well combined. Put baking paper on a baking plate. Place 9 pats of dough on the plate, sift buckwheat flour onto them, press together each of them (with an un-perforated turner) forming rounds. You can use baking forms or not. Cover with a baking towel. Heat the oven, set to 125 F, for 2 minutes and then turn it off. Place the plate, still with the baking towel over it, on a lower shelf in the oven and let rise about 4 times its size.

Heat the oven to 425 F, put in the plate, turn off the heat and bake for 5 minutes. Then turn on the oven again and bake until browning approximately 12 minutes. Tap off excess flour from the buns after baking. It is preferable to use spring water and organic ingredients if possible. Store in the freezer to retain freshness.