A simple, natural, and sustainable way to bake gluten-free sourdough bread. The Hasta Eco sourdough method is based on buckwheat, grey peas, and oats – naturally gluten-free ingredients with high nutrient density. The method is designed to be simple, flexible, and robust, so that everyone can succeed at home. This is not a complicated sourdough project. It's a method. The recipe is designed to fit into everyday life, with flexibility for both beginners and experienced home bakers.
Preparation time: 1.5 days
Ingredients
Sourdough base (buckwheat), see separate recipe
You will need:
• 1 dl active buckwheat sourdough
• (The sourdough should be bubbly and slightly sour)
Ingredients – 1 loaf
Dry ingredients:
• 1 dl buckwheat flour
• 1 dl oat flour (gluten-free)
• 1 dl grey pea flour
• 1 tbsp psyllium husk
• 1 tsp salt
Wet ingredients:
• 3 dl lukewarm water
• 1 dl active buckwheat sourdough
• 1 tbsp rapeseed oil
Optional binders (choose one if needed):
• 1 egg (makes a moister bread)
• or 1 dl soured milk / yogurt
Instructions
How to make it – step by step
1. Thoroughly mix all dry ingredients in a bowl.
2. Add water, sourdough, and oil.
3. Stir into a thick but sticky batter (more like porridge than classic dough).
4. Cover the bowl and let it rise:
• 8–12 hours at room temperature
• or 12–24 hours in a cool place for more acidity
5. Stir gently, pour into a parchment-lined loaf pan.
6. Rest for another 30–60 minutes.
7. Bake at 200 °C (390 °F):
• 15 minutes
• lower to 175 °C (350 °F) and bake for another 35–40 minutes
8. Let cool completely before slicing.
Nutritional content
Nutritional content – approx. per 100 g bread
• Energy: approx. 210 kcal
• Protein: 9–11 g
• Carbohydrates: 30 g
• Fiber: 7–9 g
• Fat: 4–5 g
• Rich in iron, magnesium, zinc, and B vitamins
Tips
Flavor & variations • Add toasted seeds for crunch • Season with herbs, garlic, or onion powder • Shape into buns, flatbreads, or galettes • Also perfect for toasting the next day
Recipe by Stefan Schörling
