Sourdough loaf loading… 🍞✨ Making my own gluten-free sourdough from scratch and we officially made it to the overnight rise. If you’re making it with me, save this recipe because we’re finishing + baking her in Part 3 👀 Gluten-Free Sourdough Starter Start at least 2 weeks before baking. Day 1: • 1 cup King Arthur Measure for Measure flour • 1 cup water Day 2 + onward: • Discard half • Add ½ cup flour • Add ½ cup water Continue feeding until your starter is active and ready to use. For the loaf: First make the psyllium husk gel: • 20g psyllium husk • 500g water Mix and let sit for 5 minutes. Then combine: • 90g sourdough starter • Psyllium husk gel • 14g olive oil • 12g salt • 400g flour Shape the dough into a ball, place it in your proofing basket, and let it rise overnight. And that’s where I’m leaving you 😌 Part 3 = scoring, baking + the final loaf reveal. 🍞 Save this so you can make it with me + come back for Part 3. gluten free sourdough recipe, homemade gluten free b...