I'd like regular ancestral cooking emails!
Gluten (and lectin) free sourdough made with three ingredients: millet, sorghum and linseed.
I like things simple and fresh, so home-milling the flours for this and not using the myriad of ingredients a lot of gluten free breads do is important to me.
Once I’ve got the flour milled, it’s easy – blob in some of my millet sourdough starter, add a pinch of salt and the stir. Leave overnight and, in the morning, spoon in to a greased tin ready to bake.
I’m really hoping I’ll be able to get to the UK this summer and show this bread, along with some of my other gluten free ferments with @iamcultured_