Gluten-Free Traditional Russian Kvass
Discover the soul of Eastern European tradition with this Gluten-Free Traditional Russian Kvass recipe, a bubbly, fermented drink brimming with rich, authentic flavors. Made with toasted gluten-free bread cubes, filtered water, organic cane sugar, and the delightful tang of active dry yeast, this DIY kvass is a perfect introduction to home fermentation. Enhanced with raisins for subtle sweetness and optionally infused with refreshing mint leaves, this naturally fizzy brew offers a gluten-free twist on the classic Russian staple. With just a few simple ingredients and easy preparation steps, you’ll craft a refreshing beverage bursting with probiotics, ideal for serving chilled on hot summer days or as an accompaniment to hearty meals. Perfect for those embracing gluten-free, traditional recipes, this kvass is a delicious nod to Russia’s culinary heritage!
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Recipe Information
Ingredients
- 200 grams Gluten-free bread (preferably dark or rye-style)
- 2 liters Filtered water
- 100 grams Organic cane sugar
- 30 grams Raisins
- 2 grams Active dry yeast
- 5 leaves Fresh mint leaves (optional, for flavor)
Instructions
1. Preheat your oven to 180°C (350°F). Slice the gluten-free bread into small cubes, place them on a baking sheet, and toast them for 10–12 minutes or until they are golden brown and dry. Let the bread cool completely.
2. In a large, clean glass or ceramic container (avoid metal as it can affect fermentation), add the toasted gluten-free bread cubes.
3. Pour 2 liters of filtered water over the bread cubes and cover the container with a clean kitchen towel. Let this mixture sit at room temperature for 8–12 hours, or overnight, to allow the bread to soak and infuse the water.
4. After soaking, strain the liquid into a large pot using a fine sieve or cheesecloth, pressing down on the bread to extract as much liquid as possible. Discard the soaked bread.
5. Heat the strained liquid over medium heat until it’s warm (not boiling, around 40–45°C/105–115°F). Add the organic cane sugar and stir until dissolved. Remove from heat and let it cool slightly.
6. Once the liquid is lukewarm, add the active dry yeast and stir gently. Cover the pot with a kitchen towel and let it sit at room temperature for 1–2 hours. You should notice small bubbles forming as fermentation begins.
7. Pour the partially fermented kvass into clean glass bottles or jars, leaving about an inch of space at the top to accommodate further fermentation. Add a few raisins and, if desired, a fresh mint leaf to each bottle for additional flavor.
8. Seal the bottles tightly and let them ferment at room temperature for 1–3 days, depending on the desired tanginess. Check the bottles daily to release pressure if needed and prevent over-carbonation.
9. Once the kvass is fermented to your liking, transfer the bottles to the refrigerator to slow down fermentation. Serve chilled, garnished with additional mint leaves if desired.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 124.6 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
