A rice and millet loaf made with active gluten-free sourdough starter.
Millet, jowar, arrowroot and rice • Bake at 230°C
Start with a fed, active starter. This recipe is adapted from Zoh’s sourdough preparation sheet.
Ingredients
- 150 g active gluten-free starter
- 175–250 ml chlorine-free water, adjusted to a soft dough
- 120 g millet flour
- 120 g jowar flour
- 120 g arrowroot flour
- 120 g rice flour
- 15 g salt
- 2 tsp xanthan gum
- 1 tbsp sesame and chia seeds
Method
Mix the starter with the water. Add the flours, salt and xanthan gum and mix thoroughly into a soft dough.
Cover and allow to ferment. The guide suggests 12–24 hours; check earlier in a warm kitchen and use the dough’s rise as your guide.
Gently shape into a round or oval on a floured surface. Place in a suitable baking vessel and sprinkle with sesame and chia seeds.
Preheat the oven to 230°C for 30 minutes. Score and bake for 45–60 minutes, until baked through.
Let the loaf cool completely before slicing so the crumb can set.
Tips for your bake
Use gluten-free ingredients and starter, with separate, clean equipment. This flour blend includes xanthan gum; it is not a direct wheat-flour substitution.
Use the dough’s activity as well as the clock. Cool your loaf completely before slicing.
Keep baking
Save a portion of active starter before mixing your dough, then feed it following your preparation guide.
Shop the starter for this recipe · More sourdough recipes
Need a hand? Email support@zohprobiotics.com with a photo of your starter or dough.