Seeded Multigrain Gluten Free Sourdough Bread

Texture rich, flavorful and tender, homemade Seeded Multigrain Gluten-Free Sourdough Bread is gluten free bread you'll look forward to eating! gluten free + vegetarian or vegan | Time to ferment can vary depending on how long your loaf takes to reach the appropriate size. For this loaf, fermentation is about 12-14 hours. Use the time as a guide, not as a determining factor.
Baker's Schedule: Friday morning feed your starter. Mix the dough Friday night and ferment overnight. Bake Saturday morning.

subheading: For the Soaker:

3 Tbs Whole Flax Seeds

3 Tbs Whole Rolled Oats gluten free

3 Tbs Red or Tricolor Quinoa rinsed under running water

3 Tbs Hulled Sunflower Seeds

⅓ C (80g) Water room temperature

subheading: For the Bread:

⅓ C + 2 Tbs (100g) Gluten Free Sourdough Starter previously fed, and doubled in size

2 ½ C + 2 Tbs (605g) Water 80F (27C)

3 Tbs Maple Syrup or Honey

1 C (145g) Brown Rice Flour

1 C (150g) Millet Flour

1 ¼ C (130g) Oat Flour gluten free

½ C + 1 Tbs (80g) Tapioca Flour

3 Tbs Psyllium Husk Powder **See note on brands

3 ½ tsp Fine Sea Salt or reduce to preference *See note on salt adjustment

1 to 2 Tbs Whole Rolled Oats for sprinkling on top, gluten free

Directions at vanillaandbean.com

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