Gluten-Free Sourdough Bread

At least three days in advance of making bread, add 300 grams of flour and 300 ml water to an airtight tub. Mix well and seal with the lid. Leave at room temperature for at least 3 days—this is your sourdough starter.

Make the loaf by adding remaining bread flour, remaining water, salt and 300 grams of the sourdough starter to a large bowl. Beat with an electric dough hook or paddle for 5 minutes. Leave to rest for 5 minutes.

Shape into a round boule, slash the top and dust with a little gluten-free flour. Leave to rest for 30 minutes.

Preheat oven to 220ºC (425ºF). Bake bread for 40 minutes. Allow to cool before slicing.