This sprouted buckwheat bread, made by using a sourdough starter, is the perfect gluten-free substitute for regular sourdough bread. You can buy sprouted buckwheat from the freezer section of most health food stores or, if you have the capacity and inclination, you could sprout your own. Once you’ve made the starter, you use this to make a sponge. This sponge is then used to make the final bread. The starter recipe for this bread will make enough to bake one loaf, so give the other half to a friend or store the remainder in a sealed jar in the refrigerator. Once you get into the rhythm, you’ll find that you take half your starter out and feed it back with equal quantities of water and buckwheat flour, so you will maintain the same amount of starter in your refrigerator. If you’re not making your bread regularly, I suggest removing half your starter once a week and adding fresh water and buckwheat flour to it, to keep your starter active and fed. Give your starter a name and, if you look after it, it will be with you for the rest of your baking life.