After a while using ground linseed, I’ve gone back to using psyllium husk to help gel my #glutenfreesourdough breads. . This is sorghum and millet, both ground at home, with a teaspoon of psyllium, some salt and my millet sourdough starter. It is so good fresh from the oven. . It’s both gluten and lectin free and much lighter than my other sourdoughs (which are spelt and rye). I like to eat it at supper, with butter and a boiled egg :-) . There’s a link to the recipe in my profile. Nestled in that recipe you’ll find a link to an article on how I create a glutenfree sourdough starter.