1

In the morning, combine the cold gluten-free sourdough starter with the brown rice flour and 112g of room temperature water in a large bowl. Cover with plastic wrap or a clean kitchen towel and set aside in a warm spot for 10 hours.

2

In the evening, whisk together the millet flour, sorghum flour, tapioca starch, potato starch, sea salt and cinnamon in the bowl of a stand mixer. Soak the raisins in boiling water for 10 minutes, then drain and toss in the flour mixture to evenly distribute.

3

In another bowl, whisk together the psyllium husk powder and ground flax seed. Dissolve the honey in the warm water, then pour into the bowl with the psyllium husk powder and ground flax seed while you continually whisk. Allow to thicken into a gel.

4

Add the sourdough starter and the psyllium husk flax seed gel into the stand mixer bowl containing the dry mixture. Using the dough hook, mix on medium speed for a few minutes until the ingredients come together to form a dough.

5

Add the sourdough starter and the psyllium husk flax seed gel into the stand mixer bowl containing the dry mixture. Using the dough hook, mix on medium speed for a few minutes until the ingredients come together to form a dough.

6

Either dust a proofing basket with brown rice flour OR lay a clean kitchen towel in a small/medium bowl and dust with brown rice flour. Transfer the dough into the basket or kitchen towel lined bowl with the seam side up (this should be the side that was against your workspace). Cover the basket or bowl loosely with plastic wrap or a clean kitchen towel and place in the fridge to proof for 10 hours or overnight.

7

In the morning, place a Dutch oven inside the oven and preheat to 500 ℉. Once ready remove the Dutch oven and line it with a sheet of parchment paper. Invert the dough onto your hands and place seam side down on the center of the parchment paper in the Dutch oven. Dust with a bit of flour, score a few times and add a few ice cubes around the sides of the dough. Cover with the lid and bake the dough for 45 minutes.

8

After 45 minutes, reduce heat to 450 ℉ and remove the lid from the dutch oven. Bake for another 40-50 minutes until dark golden brown and the bread sounds hollow. Transfer the loaf to a cooling rack, allow to cool completely until you slice into it.

9

Store the bread in a large ziplock or reusable ziplock back at room temperature or in the fridge for a few days. Alternatively, you could slice the loaf and freeze it for up to 3 months.

10

Substitutions: Substitute the millet flour with oat flour or buckwheat flour. Substitute the potato starch with teff flour. Substitute the maple syrup with honey.