When I discovered my son had a lectin-sensitivity, I worked to make an alternative sourdough bread that would lighten his lectin load. I needed it to be simple and have ‘normal’ ingredients. . This has sorghum, millet, linseed, salt and water. It’s a mix-and-leave it bread that tastes good and slices well. I make it every week. . The recipe is the first one listed in the ‘recipes’ section of my liktr.ee. In it, there’s a link to another article where I explain how to make a sourdough starter using millet flour. . Lots of people have asked me to write this up…feel free to share it with anyone who needs a simple gluten-free or lectin-free loaf.