Sourdough Buckwheat Pancakes

Makes enough pancakes for four people, with a few left over.

This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:

3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt


1 3/4 cups light or dark buckwheat flour
1 1/4 cups water
2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
3/4-1 tsp salt

Gluten-Free Bread, Sourdough Version

24 hours before baking, mix together:

180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt

Next day, add:
1-2 tbsp. sweetener
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

How to Make Soaked Grain Cereal

To Make Cereal

The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.

On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.

Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.

How to Soak Brown Rice

The following is excerpted from http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice... , by Stephan Guyanet

Soaking Brown Rice

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