Gluten Free, Dairy Free, Egg Free, Easy Sourdough Bread! Can it be true?

Oh my patient darlings. I finally have a couple of moments to write up the recipe for my gluten free, dairy free, egg free soaked bread.

Picture yourself now with a lightly toasted slice between finger and thumb, thickly spread with nut butter or drizzled with olive oil and rubbed with a clove of garlic. Complex, nutty, slightly sour and with a moist crumb - your breakfast just got better.

Buckwheat Cheaty Sourdough (Egg free, Dairy Free, Gluten free)

24 hours before you plan to bake your loaf: 

Mix all the following ingredients in a stainless steel, glass or china bowl and set aside at room temp for 24 hours. The mixture should resemble a stiff cake dough.

90g (3oz) Chestnut flour
220g (8oz) Buckwheat flour
40g (1 1/2 oz) Brown rice flour
80g (3oz) Ground almonds (or 70g coconut flour for nut free)
30 g (1 oz) millet grains or quinoa grains
6g (2 tsp) Gelatine powder or 2tsp agar flakes/powder for vegetarian, or increase flax seeds by 2 tsp)
3 tsp flax seeds ground to a meal with 3g (1 heaped tsp) sea salt
1 tablespoon (30ml) lemon juice
400ml water (or nut milk - not coconut milk as it quickly goes rancid) - (15floz UK or 13.5floz US)

After 24 hours:

Beat the following into the mix and leave for another hour:

40g (1 1/2 oz) Tapioca starch or arrowroot
10g (walnut sized piece) fresh yeast
1 or 2 tsp maple syrup or date syrup - less sour with more syrup, but completely optional

Line a 1lb (454g) loaf tin with baking parchment - the silicone type works best, but good greaseproof should be fine. Scrape in the mixture and level the top. Leave to rise in a draft free place for 45 minutes or until risen almost to the top of the tin or increased in volume by about a third and puffy on top.

Heat the oven to 200C 15 minutes before rising time is up. Put the loaf in the oven and bake for 15 minutes at 200C.

Turn the oven down to 160C and cover the loaf loosely with foil. Bake for another 45 minutes until the loaf is firm when you tap it on top and a deep golden brown.

Allow to rest for 10 minutes in the tin and then tip out the loaf and cool on a rack with the paper still on. When cool carefully peel away the paper and tuck in.

If you are not eating it in 48 hours, slice and open freeze the loaf to keep it fresh.