150g gluten-free sourdough starter (refreshed the night before with 50/50 water/brown rice flour)
90g brown rice flour
150g oat flour
150g millet flour
30g teff flour
100g tapioca starch
2 tbsp (20g) psyllium powder
580ml tepid water
2 tsp salt
3 tbsp (approx 50g) honey
Cornmeal / polenta for dusting
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.
Dust the work surface very lightly with some cornmeal and scrape/spoon out one quarter (approx 330g) of the dough. Dust the top and work surface very lightly with some more cornmeal, then mould and roll the dough into a baguette shape.
Carefully lift the baguette into a baguette tray or onto a flat tray and straighten it out with a plastic bench scraper. Alternatively, roll the baguette onto some baking parchment and lift it onto a tray. Repeat with the next 3 quarters.
Leave the baguettes to rise for 2-4 hours in a warm (~30°C) non-drafty place until risen by a third.
Preheat the oven to 200°c Fan and place a roasting tin in the bottom.
Slash each baguette 4 times and place into the hot oven. Pour a cup of boiling water into the roasting tin to create steam. Bake for 40 minutes.