Ingredients for Sourdough Starter:

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½ cup sorghum flour

½ cup brown rice flour

½ cup filtered water

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Ingredients for Sourdough Bread:

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1 ½ cups sorghum flour

1 ½ cups brown rice flour (or white rice flour for a lighter texture)

½ cup tapioca starch (or cornstarch if that’s easier to find)

1 tbsp psyllium husk (this is your binder)

1 tsp salt

1 cup active gluten-free sourdough starter (see instructions below)

1 tbsp olive oil

1 ¼ cup water (adjust as needed)

1 tsp sugar (optional, to help with fermentation)

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1. Step 1: Prepare the Gluten-Free Sourdough Starter

   Day 1: In a clean jar, mix ½ cup sorghum flour and ½ cup brown rice flour with ½ cup filtered water. Stir well, cover loosely, and let it sit at room temperature for 24 hours.

   Day 2-5: Each day, discard half of the starter and feed it with ¼ cup sorghum flour, ¼ cup brown rice flour, and ¼ cup water. By day 5, the starter should be bubbly and active.

2. Step 2: Make the Gluten-Free Sourdough Bread

   Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups sorghum flour, 1 ½ cups brown rice flour, ½ cup tapioca starch, 1 tbsp psyllium husk, and 1 tsp salt.

3. Add the wet ingredients: Add 1 cup of your active sourdough starter, 1 tbsp olive oil, and 1 ¼ cup of water to the dry ingredients. Mix until you have a thick, sticky dough. Adjust the water if the dough feels too dry or too wet.

4. Let the dough rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 4-6 hours, or until it has increased in size.

5. Shape the dough: Once the dough has risen, shape it into a round loaf. Place it on a piece of parchment paper in a Dutch oven or baking tray.

6. Proof the dough: Cover the dough again and let it proof for another 1-2 hours.

7. Preheat your oven: Preheat the oven to 450°F (230°C). If using a Dutch oven, preheat it along with the oven to create steam.

8. Bake: Bake the bread for 30 minutes with the lid on (if using a Dutch oven), then remove the lid and bake for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

9. Cool the bread: Let the bread cool completely before slicing. This helps with texture and prevents it from becoming gummy.

Tips:

Fermentation time: Gluten-free sourdough tends to ferment a little faster than traditional wheat-based sourdough, so keep an eye on it.

Add-ins: You can add seeds, nuts, or herbs for extra flavor and texture if you like.