Fermented Buckwheat Gluten Free Flatbread Food

GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Using a measuring cup that holds at least two cups, fill it to the '1 cup' line with the buckwheat groats.
• Add water to the groats until you reach the '2 cup' line.
• Stir in the vinegar and oil.
• Let the mixture sit and soak for at least two hours.
• After the soak time, preheat the oven to 350 degrees.
• Add the buckwheat mixture, salt, and baking soda to a blender.
• Blend all until smooth.
• Line a baking sheet with parchment paper.
• Pour the buckwheat batter onto the parchment paper (it will be similar to pancake batter in consistency).
• Spread it out a bit with a spatula.
• Bake for 30 minutes.
• Top with your choice of toppings.
• Bake for another 10 minutes.
• Cool, cut, and serve!

GLUTEN FREE FERMENTED BUCKWHEAT BREAD

Steps:

• Soak the buckwheat groats in water for 5-6 hours.
• Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
• Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
• Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
• Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
• At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
• Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
• Let the batter rise for another 30 minutes to an hour in your lit oven.
• Preheat the oven to 350 F with pan in the oven.
• Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
• Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.

FERMENTED BUCKWHEAT GLUTEN-FREE FLATBREAD

Steps:

• Soak the buckwheat with filtered water overnight, or for a minimum of 6 hours. The buckwheat size should be about double after soak.
• Optional: let the buckwheat sprout by draining the water completely and letting it sit in a bowl for about a day until sprouts appear
• If you skipped step 2 - Darin the water. Blend the buckwheat with 1 cup water in a blender or food processor.
• Place the bladder in a very clean glass bowl, cover completely with a plastic wrap or a towel and let it sit in a warm place (like the inside of your oven) for 12-24 hours. The longer the bladder sit the more fermented ("airy") and sour it will become.
• Using a food processor or a blender, blend the sunflower seeds, flax and salt until you get flour.
• Mix the sunflower seeds, flax and salt flour with the buckwheat bladder.
• Optional: Cut the olives to quarters and mix them (or any other addition you like) with the bladder.
• Pre-heat the oven to 180 degrees. Line the dough on a baking sheet, in a 1 cm height layer.
• Cook from bottom only for about 10 minutes. Than cook with top and bottom heat for additional 30-50 minutes, depending on your oven strength. The bread should be crispy from the top and bottom sides and soft on the inside.
• Enjoy!

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD

Steps:

• Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
• The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
• Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
• Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
• Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
• When you are ready to bake, preheat oven to 350.
• Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
• If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
• If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
• Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
• Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
• Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
• The squares can also be left out to dry to make crackers.
• The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.