Gluten-Free Bread, Sourdough Version

24 hours before baking, mix together:

180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt

Next day, add:
1-2 tbsp. sweetener
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

Remove plastic wrap, turn oven on to 350f, and set timer for an hour. Check after an hour; bottom of loaves should be evenly brown and hollow. May need to bake 10 mins. longer

Recipe section