200g gluten free sourdough starter (above)
600g lukewarm water
4 large eggs
65g olive oil
4 Tbsp psyllium husk powder
300g brown rice flour (buy or mill your own)
300g millet flour (buy or mill your own), or can use sorghum, amaranth, teff, quinoa, gf oat flour, or tigernut flour
300g tapioca starch (or arrowroot)
1 Tbsp fine sea salt/Himalayan salt
sesame seeds (opt, for top of bread)
1. In a medium sized mixing bowl, whisk together starter, water, eggs, oil and honey until frothy. Set aside.
2. In a large mixing bowl, whisk together psyllium husk powder, rice flour, millet (or other) flour, tapioca starch, and salt until well combined.
3. Pour the wet mixture into the large mixing bowl with the dry mixture, and combine with a wooden spoon, mixing quickly as it will soon start to thicken. (It won’t be a ‘dough’, more of a thick batter.)
4. Divide the batter between two loaf tins lined with large pieces of baking paper.
5. Sprinkle dough with a little water and mould into domed loaves, smoothing the surface with wet hands. Sprinkle tops of loaves with sesame seeds if desired. Slash tops of loaves with a sharp knife in diagonal lines 2cm apart and 1cm deep (if you like).
6. Fold the baking paper hanging over the sides of the tins over the tops of the loaves, and cover with a doubled over tea towel.
7. Leave bread to rise in a warm spot for 7-9 hours (until bread doesn’t seem to be rising anymore) – it won’t quite double in size. Don’t over-rise or bread will be more sour and heavier than usual.
8. Place a pizza stone on a rack in the centre of the oven, and a heavy, high-sided baking tray on the bottom of oven. Heat oven to 230C fan-forced. (Oven may take about 30-40 mins to really heat up – it needs to be REALLY hot for the bread to ‘bounce up’ and rise properly.)
9. Place bread tins on the hot stone, quickly pour a cup of water into the hot baking tray, close oven door, and cook for 20 mins. Reduce heat to 180C and cook another 30-40 mins, until top of bread is golden brown. Take bread out of tins and knock on the loaves underneath with your knuckles, to check they sound hollow and the crust is crusty! If they need a bit more baking time, leave out of tins and place the loaves directly onto the hot pizza stone for another 10 mins then check again.
10. Cool loaves slightly before slicing.