One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Buckwheat Sourdough Boule

— Gluten-Free/Dairy Free —

 If you haven’t yet jumped on the sourdough bandwagon,
then perhaps this recipe will convince you to give it a shot. 
It’s user-friendly, it’s reliable, but most of all, it’s delicious!


Starter mixture

  • 200g buckwheat starter
  • 100g buckwheat flour
  • 100g lukewarm filtered water

Flour Mixture

  • 120g rice flour
  • 120g buckwheat flour
  • 120g sorghum flour
  • 90g tapioca starch
  • 90g sweet rice flour
  • 10g salt

Seed mixture

  • 12g psyllium
  • 25g ground flax seed
  • 550g filtered water

Final Ingredients

  • 20g maple syrup
  • 30g olive oil
  • 25g apple cider vinegar

At lunchtime: Remove your starter from the fridge and prepare your starter mixture.

Before dinner: Prepare your flour mixture in a large bowl.  Prepare your Seed mixture in a second bowl.

After dinner: Add the Final ingredients to your Seed mixture.  Next, add your Starter mixture to your Seed mixture.  Finally, add this new mixture of wet ingredients to your Flour mixture, and mix well until you reach a thick, homogenous texture.  Turn into an oiled bowl ; cover with a clean kitchen towel and leave to rise overnight.

In the morning: Turn your dough into your chosen banneton.  Pre-heat the oven to 230*C.  Turn your dough onto a lined baking sheet, and bake 45 minutes or until internal temperature reaches 94*C.

Allow to cool completely before slicing.

On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »