Gluten-free vegan bread, very easy to prepare, delicious and very nutritious. Not recommended during diarrhea. Can be suitable for Crohn's and Ulcerative colitis during remission, and also for SIBO, IBS and gastritis (If well tolerated).
Ingredients:
2 cups of organic green buckwheat (not the roasted brown),
water.
Instructions:
Soak the buckwheat in water for 6 hours.
Filter but do not wash it. After soaking transfer to a food processor, and add 2/3 cups of water.
Grind for about a minute or two to a smooth creamy consistency.
Leave in the processor container or transfer to a glass bowl.
Cover with a towel, but leave an opening for ventilation.
Leave to ferment for 10-24 hours, depending on the season and temperature. The colder the room, the longer it will take for the buckwheat to ferment. In summer or in a heated room it could take around 10 hours.
Leave it until you start to feel a pleasant smell of fermentation and notice small bubbles forming in the batter.
The batter should also rise a little.
When ready, add a teaspoon of Atlantic salt and different toppings if you want, such as sunflower seeds, nuts, sesame, pumpkin seeds, poppy seeds, cranberries, etc.
Mix carefully and transfer to a greased baking tray.
Bake at 180 degrees, for at least45-60 minutes (you can leave it longer if you like a crunchy crust).
The bread is ready to eat after cooling down. You can also slice it and freeze it to keep the freshness for longer.