Ingredients

• 1 cup milk of choice (almond, coconut, soy, etc.)
• 2 Tbsp. coconut sugar
• 1/4 cup water
• 1-1/2 cups gluten-free sourdough starter
• 3 Tbsp. psyllium
• 3 Tbsp. flax
• 3 Tbsp. oil plus more for greasing the pan
• 3/4 cup sorghum flour
• 3/4 cup certified gluten-free oat flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. salt

Directions

1. In a large bowl, combine the milk, coconut sugar, water, gluten-free sourdough starter, psyllium, flax, and oil. Whisk very well to dissolve the psyllium and flax and set aside for 3-5 minutes. Meanwhile, in a smaller bowl, whisk together the flours, starches, baking soda, and salt.

2. se an 8.5 × 4.5 inch bread pan.

3. Add the dry ingredients to the wet ingredients and mix well until a soft dough forms. Mix thoroughly and carefully transfer the dough to the prepared bread pan. Gently smooth out the surface and press the dough into the pan to ensure there are no major gaps.

4. Oil the surface of the dough and cover gently with plastic wrap. Place dough in a warm spot in your kitchen and allow to rise for 3-6 hours, or until it has risen to approximately 1/2-inch above the pan at its peak.

5. Preheat the oven to 400 degrees F. Remove the plastic wrap and place the loaf into the preheated oven on the middle rack. Close the oven and immediately turn it down to 350 degrees F.

6. Bake the bread for 50-60 minutes, or until it reaches an internal temperature of 200 degrees F and bread is golden brown on both the bottom and top crusts. Allow bread to cool in the pan for 5-10 minutes before carefully removing it from the pan and placing it onto a cooling rack. If sticking occurs, run a butter knife around the edge of the bread to loosen it from the side of the pan.

7. Allow bread to cool completely on cooling rack before slicing.

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