Gluten-free Sourdough Seed bread

• 100 g Rice flour, brown (or 40 g Sorghum and 40 g Buckwheat flour)

• 120 g Sourdough Starter

• 100 g Water

  In the evening , the day before you would like to bake your bread, mix above ingredients in a small bowl, cover with cling film and let it sit in a warm place for 8 -12 hours until it rises by a third.

• 20 g Psyllium Husk Powder

• 10 g Flax seeds

• 300 g Water

  The next morning mix above ingredients to form a gel.

• 60 g Buckwheat Flour

• 60 g Potato Flour (or 60 g Sorghum flour)

  60 g Coconut flour

• 60 g Almond flour

• 20 g Flax Seed

• 20 g Sesame seed

• 20 g Sunflower seed

• 20 g Chia seed

• 1 tbsp Granulated Sugar

• 1 tsp Salt

  Mix all dry ingredients in a big bowl, add all other ingredients and mix with dough hook until it forms a dough.

  Tip the dough onto floured surface and shape into loaf. If you have a proofing basket put it in there, otherwise put it in a tin sprayed with oil. Put the basket/tin in a plastic bag and leave to rise in a warm, non drafty place for 4-6 hours (or overnight in the fridge) *see updated version on how to make sourdough bread

  Preheat your oven and a tray to 240 C. Place a ramekin full of water on bottom shelf. Flip the bread gently onto lined baking paper on preheated tray and score the bread with a sharp knife. Cover the bread loosely with tin foil and bake for 40 minutes. Decrease the temperature to 200 C and bake another 25-30 minutes without tinfoil.

• Important! Let cool for at least 1 hour before cutting

• There are plenty of sourdough starter recipes on the net, or ask around if someone can give you one, if you don’t have one. (or ask me, if you are in the area)

• Don’t forget to feed your Sourdough starter before you put it back into the fridge! (I make sure I have around 200 g of Sourdough in the fridge, that I am ready to go to make my next loaf)

• I found this recipe very forgiving - you can choose different flours or subsidize for different if you don’t have them all at home.

Nutrition Facts

Servings: 24 Per Serving calories 85

Total Fat 3 g, Sodium 99 mg, Potassium 17 mg, Total Carbohydrate 12 g, Dietary Fiber 1 g, Sugars 1 g Protein 2 g