Sprouted Quinoa Buckwheat Millet Sourdough Bread (gluten free, vegan, yeast free)

Sprouted?  Sourdough? Gluten free?  Yeast free?  And vegan?  


Yup, naturally leavened and lovely.  This was my second sourdough bread experiment, and I'm really pleased with the result, it turned out moister, with a better "sour" flavor, and raised much better - I think that  is because my starter is older and more developed than when I tried my first sourdough loaf!
This recipe is time consuming - all the soaking and fermenting and rising takes place over about 2 1/2 days - but it is totally worth it.  It makes a beautiful hearty loaf that is naturally leavened, with sprouted quinoa even, and therefore, easier to digest and assimilate.  The buckwheat, millet, and quinoa blend is great - the texture is good, the flavor is deep and earthy, and it is super nutritious and full of healthy amino acids. The bread has a crispy crust, a dense texture, and a rich flavor.  It is amazingly delicious toasted.  My sourdough starter rocked this loaf - I can't believe how much it actually raised!  Next time I will not cut such deep slits in the top, because it cracked pretty deep into the cut while baking - so, next time, just a nice shallow slit.   I baked it in a round Pyrex casserole dish instead of a bread pan, I greased it with olive oil and dusted with quinoa flakes.  
If you need a sourdough starter, check out this post for a basic recipe and my experience and suggestions.
Need a recipe for GF sourdough starter? I used the same process as I did  HERE, using a mixture of buckwheat and millet as the starter flours. 

1 c whole quinoa grain
water for soaking + about 1 c filtered water
1/2 c sourdough starter (mine is a buckwheat-millet-quinoa blend)
1 1/4 c buckwheat flour
1 1/4 c millet flour
additional flour for dusting 
1 Tbsp molasses (optional)
1/4 tsp salt
First, sprout your quinoa...
  1. Rinse the quinoa well, rubbing grains together to remove the saponin coating, which can irritate digestion.  Place in large bowl, cover with fresh water, and soak quinoa for 6-8 hours.  You will see little tails form!  
Then blend it and ferment it...
  1. Rinse sprouted quinoa well.
  2. Place quinoa in food processor or blender with about 1 c filtered water, and blend until most of the grains have been mashed up.
  3. Transfer quinoa mixture to large bowl, and add 1/2 c of your sourdough starter.  Stir until well mixed, cover with dish towel, and let sit in a warm place for 6-8 hours.   Your mixture should start to bubble and get foamy, with a sourdough smell.  Hurray!
Make your dough and let it rest...
  1. Gradually mix flours and salt into quinoa-starter mixture until a stiff dough forms.  Add more flour if necessary, but don't add too much - we don't want our bread to be tough.
  2. Remove from bowl, and knead on a floured surface until it feels as close to bread dough gluten free flour can!  
  3. Place in clean bowl, cover with towel, and let rise 2-3 hours.
  4. Knead dough again.  Feed your starter with 1/4 - 1/2 c each flour and water.
  5. Place in oiled and floured or quinoa flake dusted bread pan or round baking dish, depending on the desired shape of your loaf.  Cut shallow slits in the top of loaf to prevent cracking. 
  6. Cover and let rise 6-8 hours in warm place.  I like to put mine in a cool oven with a pan of water in the bottom (I have a gas oven and it is just a little warm in there from the pilot light).  If you have a good starter, your loaf should grow in size!
Then, you are finally ready to bake!
  1. Place pan in a cool oven with a large pan of water on the bottom of the oven.  If desired, brush bread with olive oil before baking.
  2. Heat oven to 425* and bake bread for 15 minutes at that temperature
  3. Reduce heat to 350* and bake until golden brown, about 45 minutes.  Do not open oven while baking until the very end when you are checking for doneness. Loaf shoudl be golden brown, and give a hollow sound when  you tap on the bottom.
  4. Remove from pan/dish to cool on a wire rack.
  5. Slice after cooled and serve!
Oh, so good!  I tried freezing some of the slices, and thawed it by toasting in the toaster oven.  It stayed moist, didn't fall apart, and was crisp and delicious.  I even dipped it in soup (Split Pea Spearmint Soup, to be exact) and it stayed crusty and fantastic like "real" bread.  Hot damn. It also held up to being spread with sunflower seed butter.
Give this recipe a try!