I feel so lucky that I can eat regular bread because the gluten-free breads on the market are so expensive! I hope those of you who suffer from gluten intolerance don't ever have to be ripped off again - you can make your own delicious gluten-free sourdough bread!
Only used raisin yeast water for hydration of the dough. Soon this whole jar of YW would be gone...
The main ingredient...
The success of this loaf is counting on this ingredient - a LAXATIVE!!!
Found a better deal after the shopping of all my ingredients was done
: WF Market carries psyllium husk powder (bulk section) at a lower price than the online vendors. What a surprise to find a deal there!
"Dinging" garlic oil in the microwave...Mind you, this loaf ain't low fat...
My un-refreshed buckwheat starter...
Refreshed, ready for use...
First, there's laxative; then there's this... Ewwww, not a pretty picture...
Whatever starter left in the jar is refreshed with new buckwheat flour, YW, and psyllium husk powder...
Whisking the "laxative" with YW...
Done whisking...A gel formed.
Using paddle to mix the gel, the starter, and the rest of the YW...
Now adding buckwheat flour...
Switching to dough hook, not to develop gluten, but because the mass was getting too cumbersome for the paddle...
Pinching again...The dough felt pretty elastic, it seemed very promising...
Panned...
Start proving...
Meet my other bread making partner...
Done proving...
The dough was ready...
The first sign of readiness...
Not bad...
100% buckwheat flour (30% pre-fermented by raisin yeast water), 4% psyllium husk powder, overall dough hydration 140% (all yeast water)
gluten-free, egg-free, dairy-free, gum-free, and sugar-free...Is that good enough for you? 
I can eat almost anything, but I realize not everyone is so lucky...
P.S. I probably will decrease the % of psyllium husk powder used next time because I keep getting this funny food-stuck-in-my-chest kinda feeling after eating this bread. May be there's too much fiber in the bread.
And it took almost two days for that feeling to go away! Scared the hell out of me! That's why I don't use additives in my breads unless there are no better options. You just don't know what damage they would do to your body. And I tend to be very aggressive/heavy-handed when trying out the additives for the first time. But then I find out right away where my limit is...
Baked at 430F for 75 minutes, the smaller loaf came out perfect...
The Pullman loaf was a bit too moist to slice, almost like a rye loaf...
Still a bit too moist on day 2...
Can't be staring at bread all day, need to see some colors - my Valentine's gift...
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My nephew has severe gluten intolerance and he can't also eat yeasted goods but I don't know if he can have natural yeast so I will forward this to my sister for her son. I can't experiment with GF breads because the starches and gums are so expensive!
I am amazed with the structure of the pullman loaf! As you said, it looks like a good rye loaf.
I'm also posting something gluten free today. As an update my salted eggs are already in their last week in the brine and my golden syrup will be six months old by the twelfth of this month so I'm looking forward to my mooncake project!
to your posts, Pal!
Psyllium husk powder is called 車前子 in Chinese. It has been used as a herb in Chinese medicine. Even my mom knows about it. It should be a very economical alternative for the gums. However, I believe you should exercise caution when using this ingredient because there might be unknown side effects from consuming a laxative in our diet. While you tell your sister about my bake, you should also ask her to seek medical advice from your nephew's doctor about this ingredient. We cannot overlook any possible risk when it's involving a child with serious food allergy.
Best,
Yippee
crumb was more open for some reason? I hope it isn't the pan:-) Perfect for the gluten intolerant folks. Pretty great overall for a bread with no gluten. and a super high hydration at 140%- Wow.
Well done and happy baking Yippee
of the dough itself that's compressing the holes. The 'hockey puck' was used as a control. Is Lucy all right?
sleeping the 16 hours a day on top of the 8 hours a day she is trying to sleep and failing:-) I've got a real heavy one going in your pan this week. 75% whole rye and 25% whole wheat, 50% sprouted. with a rye bran levain and a wheat bran YW levain. Hopefully the YW will help with the weight!
Just make sure you take good care of it. I'm experiencing separation anxiety :-)
Glad Lucy is well and looking forward to your heavy duty loaf...