Gluten (and lectin) free sourdough made with three ingredients: millet, sorghum and linseed. . I like things simple and fresh, so home-milling the flours for this and not using the myriad of ingredients a lot of gluten free breads do is important to me. . Once I’ve got the flour milled, it’s easy – blob in some of my millet sourdough starter, add a pinch of salt and the stir. Leave overnight and, in the morning, spoon in to a greased tin ready to bake. . I’m really hoping I’ll be able to get to the UK this summer and show this bread, along with some of my other gluten free ferments with @iamcultured_