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 chestnut flour
  • 90g tapioca starch
  • 90g sweet rice flour
  • 10g salt

Seed mixture

  • 2g psyllium
  • 20g ground flax seed
  • 550g filtered water

Final Ingredients

  • 30g 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 her  home made of stone, she teaches clients to reclaim healthful culinary traditions.  Jan hosts visitors to the region, ensuring that their dietary restrictions -- be they GF, Paleo, or AIP -- are respected to a T.