Ingredients

• 1 cup organic green banana flour (100g)
• 3/4 cup light buckwheat flour (75g)
• 3/4 cup seed or nut flour* (65g)
• 1/2 cup tiger nut flour (60g)
• 1/2 cup arrowroot starch (50g)
• 2 tablespoons whole psyllium husk (14g)
• 1 tablespoon coconut palm sugar
• 1/2 tablespoon sea salt
• 1/2 cup active GF sourdough starter (130g)
• 1–3/4 water, room temperature (420g)
• 2 tablespoons GF baking powder**

Directions

1. Making the sourdough version of this grain-free bread is simple. In the evening, mix all the ingredients except for the GF baking powder as listed in the recipe. Rest the dough in the fridge overnight, same as without a sourdough starter. 

2. The next morning, take the dough bowl out of the fridge and let it come to room temperature for a couple of hours.

3. Your dough might be a little stiff still, and that’s ok. Proceed to add the GF baking powder right into the bowl and mix it in with your hands a little (smoosh it in). 

4. Transfer the dough to a dusted work surface. I used the tiger nut flour to dust my table. Give your dough a few stretch and fold, then proceed to shape it with your hands. This grain-free dough is not the type that you need to knead. You want to help bring it together to create a nice dough boule.

5. Once your dough boule is shaped, you can use tiger nut flour to dust your boule before baking. It creates such a nice, naturally sweet finish to the crust.

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