Ingredients

• 4 cups gluten-free sourdough starter, active and bubbly
• 1/2 cup warm water, + more as needed to achieve desired consistency
• 2 tsp salt
• 2 Tbsp extra virgin olive oil
• 2 Tbsp maple syrup or agave
• 4 Tbsp ground chia seeds
• 4 Tbsp whole psyllium husks
• 1 to 1-3/4 cups teff flour (or any combination of whole grain gluten-free flours
• 1/4 cup tapioca flour or arrowroot powder
• 1 cup raw sunflower seeds or other preferred seeds (optional) – try chia, pumpkin, crushed walnut, flax.

Directions

1. Preheat your oven to 375 degrees F.

2. Oil a 9×5 bread pan, or two smaller bread pans.

3. Place your dough into it, or divide among two pans. Level the bread out.

4. Cover with parchment paper or a cookie sheet.

5. Place in a warm place so that it can rise for 3-6 hours. For me, this is near the stove. If the environment is warm, it should rise in about 3 hours. If it’s pretty cool, it could take up to 8 hours to rise. The recipe author suggests placing it on the top of the refrigerator to allow it to double in size. My dough doesn’t rise a lot, but it does rise some. Bake the bread until it reaches an internal temperature of 205 degrees.

6. Let it cool on your counter for 10-20 minutes. Then remove it from the pan by running a large spatula around the perimeter of the pan to loosen it. Slide the spatula under the bottom of the bread to gently loosen it from the pan. Go slowly, and it will come out. Allow it to continue cooling on a clean cutting board or a wire rack.

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