Gluten Free Sourdough Bread

I have an amazing assistant, Aneta, who is quite the talented baker. She is so good that, within the first couple of months of working with me, I gave her the job of baking a gluten free sourdough bread for a certain Saudi Prince…and since then, we have been growing our sourdough into gluten free sourdough with buckwheat flour, and I have to say the bread is absolutely gorgeous. One would never guess…This is her master recipe, written by the one and only Aneta.

Ingredients:

350g gluten free flour ( this can be a mix or one single kind, buckwheat is naturally gluten free so is a good option, as other can be quite tampered with and are no longer whole)
60g gluten free oats (can be millet flakes or quinoa flakes, or you can skip this step)
60g flax seeds soaked in 200ml warm water to germinate
80g seeds of your choice (can also soak to germinate if you prefer)
250ml warm water
1 tablespoon olive oil
3 tablespoons gluten free sourdough
1 tablespoon gluten free yeast (if your sourdough is old and strong you can skip this step)
1 teaspoon salt
1 teaspoon sugar ( if you prefer sugar free, you can substitute this step with coconut sugar or fructose which has a very low glycemic level and is safe for diabetics and sugar intolerant)

Instructions:

1. Heat the oven to 200°C
2. Flax seeds and oats soak in boiling hot water until it turns into jelly, preferably overnight.
3. Mix flours + seeds + salt + sugar + yeast, add flax jelly + sourdough + warm water – mix accurately, no lumps allowed!
4. Put the dough into a baking tin (with some baking paper), flatten the top with a wet hand and leave in a warm place for a hour, covered with a tea towel.
5. Place few cubes of ice at the bottom of the oven and bake your bread in 200°C for 10 minutes, after than turn the heating to 190°C and bake for another 30 minutes.
6. Leave until completely cold before slicing! It is hard to wait, trust me, but cutting the bread when its still hot will break it!