• Prepare all the seeds and grind them with an electric coffee grinder.

Step 1. Activate The Gluten Free Sourdough Starter (3–6 hours)

• Take the amount of starter you need (1 cup) and place it in a large bowl. The rest feed it and place it (back) in the fridge.

  I'm using an established gluten free sourdough starter that I keep in the fridge and feed once a week, to maintain it.
• In the same bowl, add the brown rice flour (½ cup), and water (½ cup). Mix well. Cover and let stand warm (75–85°F / 24–29°C) until domed, airy, and bubbly (3–4 hours; cooler kitchens may need 5–6 hours).

  This step will activate the cold dormant starter that you just took out of the fridge.

Step 2. Mix The Dough (5-10 min)

• Once the starter is ready and active (you can see when a starter has peaked because it will have a dome-shape on top and will have air pockets inside) add the water and psyllium husk. Mix to combine.

  The psyllium will expand in the water, while you sift the rest of flours.
• Sift in buckwheat + teff; add ground flax, ground seeds, caraway, coriander, sugar, salt, and cocoa/carob (optional).
• Mix to a thick oatmeal batter (mounds, doesn’t pour). If too stiff, add 1–3 tbsp water.The dough should look like a very thick pancake batter or like a brownie batter. No kneading is required.

Proof (4-6+ hours)

• Prepare the baking pan by lining it with parchment paper, it will prevent sticking. I’m using an extendable baking tin. It has no bottom so it’s easy to remove while baking. It extends in and out easily.
• Scrape the dough into the pan and smooth it out. Sprinkle with some caraway seeds on top.
• Cover with a plastic wrap or a towel to seal moisture and let it rise in a warm place (75–85°F), until slightly domed, aerated, and tiny bubbles appear at edges, approximately 4-5 hours (it might take an hour or two longer during winter).

Bake (70–80 minutes total)

• Preheat to 425°F (220°C). Tentthe loaf with foil (no contact) or a fitting lid.
• Place in oven and immediately reduce to 380°F (200°C); bake 30 minutes (covered).
• Remove foil (and tin walls if using an adjustable frame) and bake 40–50 minutes more, until firm. Internal temp: 205–210°F (96–99°C).
• Allow to cool completely before handling or slicing! The longer the better. I usually slice it the next day and freeze it.