This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
150g sourdough starter (refreshed the night before with 50/50 water/brown rice flour)
100g brown rice flour
100g oat flour
100g buckwheat flour
100g millet flour
60g tapioca starch
2 tbsp (~16g) psyllium powder
2 tsp salt
580g tepid water
2 tbsp (~40g) honey
50g sunflower seeds (optional)
Mix all the dry ingredients together, then mix in the sourdough starter.
Stir the honey into the tepid water. Add to the dry ingredients and mix together thoroughly for 2 minutes to ensure there are no lumps of flour.
Spoon/scrape into a 2lb / 1kg loaf tin (lined if not very non-stick). Scatter the sunflower seeds on top, if using. Leave to rise for 6-8 hours in a warm (~30°C) non-drafty place until risen by about a third.
Preheat the oven to 200°C Fan.
Bake for 20 minutes at 200°C Fan and then lower the heat to 180°C Fan for a further 40 minutes.
Added by: David Milburn
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
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