Pain au levain sans gluten « Everything »

I’ve been gluten-free for years and this is the first loaf that actually tastes like real bread, not a dry brick. The crust has that classic sourdough tang and the inside stays soft for days, plus knowing it’s celiac safe makes me feel way less anxious. It’s my new breakfast staple with butter.

The buckwheat and psyllium give it a hearty, dense texture that still toasts up crisp on the outside—perfect for avocado toast. I’ve had zero digestive issues with it, and it’s genuinely celiac-safe, which is a relief after years of gluten-free misses. This loaf’s got real substance, not the airy no

The crumb is actually springy instead of that dense, hockey-puck texture I'm used to, and the psyllium really does the trick for structure. Toasted it this morning and the everything seasoning held up beautifully, which felt like a small miracle for a celiac-safe loaf. This is my new kitchen staple.