Buckwheat Sourdough Apricot Pie (gluten-free)

A summer recipe for the first day of summer! Although it's already hot, hot, hot in Provence, I had to try this sourdough recipe and I actually turned on the oven. After a success with gluten sourdough, I started a buckwheat sourdough which went really well. The only inconvenience is that gluten free sourdough starter has to be fed at least once a day. If you are new to sourdough, follow the instructions here, just use gluten free flour instead of wheat, rye or einkorn flour which all contain gluten. Buckwheat, despite its name, actually doesn’t contain any wheat or the protein gluten and has many benefits such as supporting heart and heart health and helping prevent diabetes and digestive disorders.

Buckwheat Sourdough Apricot Pie

Ingredients

• 1 cup buckwheat sourdough starter

• ¼ cup yoghurt

• ½ cup buckwheat flour

• ¼ cup tapioca flour

• ¼ cup rice flour

• ¼ cup melted coconut oil or butter

• 2 eggs

• 2 tsp. psyllium (dissolve in small amount of water)

• ½ cup coconut sugar

• ½ tsp. salt

Combine all ingredients, cover and let rise at room temperature for at least 6 hours. I usually prefer longer fermentation but not everyone likes the sour taste. When ready to bake, preheat the oven, grease the baking dish, dump the dough into it, place halved apricots on top and bake on 220 C for the first ten minutes, then 20 minutes on 180 C.