Natural Gluten Free Bread Alternatives

This summer I started experimenting with making bread from buckwheat, which is common here in Eastern Europe. For those unfamiliar, you get green buckwheat (instead of the thermally processed kind, which is most common), soak it for anywhere between 6-24 hours. Next, blend it in a sufficiently strong blender until you get a pancake batter consistency. From there, leave it in a warm place to ferment (during winter, I place it in the oven, which I heat to ~80Cº/175Fº) for at least 12 hours, until it rises. Lastly, I doll it out onto a tray, since I don't have bread pans, and bake for an hour at 200ºC/400ºF using the convection setting and voila! Tasty flatbread that tastes just as good as the gluten thing.

Sometimes I mix in quinoa, or oats with the buckwheat, however, I don't notice any difference in flavor in the final result.

From there I experimented with dried split peas doing the exact same process, however, I let the peas soak up more until they sprout a bit (not that I think it's necessary) and the bread turned out delicious as well, although a bit harder.

I feel like I've only scratched the surface of what's possible with different kinds of grains and legumes. I'm curious if anyone else has tried any other non-exotic commonly available ingredient that they might share.

This sounds really interesting and I want to try it. Where do you get the green buckwheat? I have just started gluten free diet to see if it will help with thyroid issues but I'm a huge baker and I bake bread a lot so it is a bit sad for me.  I love the idea of sprouting other grains. I believe you could make bread with only oats? I have made waffles with ground up oats and chickpea flour although the chickpeas may be considered exotic. I am curious to try making your buckwheat flatbread and hear others suggestions as well!

I have heard of oats working, though I haven't tried using only oats. I'll let you know when I try next, I believe it should work if you leave it to ferment a while.

As for where to find, if you happen to live near northeastern europe, I get green eco buckwheat from EcoFrisa otherwise, you'll have to search locally.

I do something very similar, but I don't have an oven so I make pancakes. I've talked about this a number of times on here.

I usually use two different ingredients, rather than one. For pancakes, I need something that holds together well enough to flip, so I often add flaxseed if the other ingredients need it. Oats and chickpea flour are good binders.

I've used green buckwheat, oats, quinoa, teff, kaniwa, millet, lentils, rice, urad dal (which is translated as lentil,, but I think it's a kind of mung bean maybe. Same size and shape, anyway), along with rye and barley, but those last two contain gluten.

I haven't tried peas. That sounds like a good one to incorporate!

I rarely remember, but sometimes I mix in poppy or mustard seeds, both of which I grow.

One thing I keep meaning to try is adding fermented nut or seed milk. I have cultured sunflower milk almost every morning in my porridge, and it would probably be a nice addition to a pancake, too. The fat in the seeds might make it more moist.

Sunny, I get green buckwheat from Organic Matters. They operate in Canada and the US.

https://www.omfoods.com/products/grains-organic-buckwheat-groats-hulled-green?_pos=2&_sid=feb34986e&_ss=r

Oh, I forgot amaranth! It makes a good binder, too.