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Buckwheat Sourdough Buns (Gluten-Free)

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

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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.

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The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free

I was diagnosed with DH in 1995. I don't remember how long it took to clear up after going gluten-free, I was taking 100 mg Dapsone, now I take 25-50. The only true treatment is being gluten-free. Iodine will not cause a flareup but it can aggravate one. I don't mind continuing the Dapsone. It helps with the occasional slip. But I am as close to 100% gluten-free as possible.

Although this was an incredibly informative and great post, I only took exception to one thing you said and that is what I put in bold lettering above. Eating gluten free is very healthy, if done correctly. The Western American diet is very unhealthy but it doesn't have to be either. If you feel badly after being on the gluten-free diet for awhile, you either have an intolerance or allergy to something you are eating or you are not eating the right foods....gluten-free or not. I am glad they found out you had Celiac, even though most people do not want that news. The things that can happen from going a long time undiagnosed are not pretty and can cause more grief than Celiac itself.