Prep
3h 20m
Cook
1h 5m
Total
4h 25m
Ingredients
Method
For
6
M
I
If gummy or overly hydrated when cut into, slice the loaf and leave it in open air for 1-2 hours. Store on the counter wrapped in a towel for 2 days or in an air tight container in the refrigerator for 1 week. Bread can also be sliced and stored in the freezer or store whole in the freezer. If you prefer a softer crust, cover the crust of the bread with butter as soon as it comes out of the oven. This will keep that golden brown crust but soften it to make it easier to chew as opposed to the traditional crunchy crust.
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Made it?
Sourdough Bread,
Sourdough,
Active Sourdough Starter,
Refined Sugar Free,
Xanthan Gum Free,
Egg Free,
Dairy Free,
Gluten Free,
Fresh Milled Flour,
Breads
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Chelsea T
a month ago
Ok, second try baking this. I bought your dehydrated starter and have been feeding it for almost a month. I fed it yesterday afternoon and starting baking with it around 7am this morning. The dough looked and felt great after mixing everything. I heated my oven to 170 then turned it off before putting the bread in to proof. It’s been proofing for three hours and hasn’t risen at all. Is there something I can still use this dough for? Crackers or focaccia maybe?
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Liddia S
a month ago
Hello ladies I have never tried millet flour can someone please tell me what it taste like? Thank you so much
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Ramie S
a month ago
I find if you use straight millet flour in things it tastes alot like cornmeal. We made corn dogs one time and instead of the cornmeal I used millet and it tasted almost the same.
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Jennifer R
a month ago
Yes!! I make cornbread out of millet for that reason! Millet is more neutral of a flavor than corn in my opinion and it bakes into everything so well without overpowering flavor profiles! I love it!
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L
Liddia S
a month ago
Thank you so much. I will get some to work with
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Chelsea T
2 months ago
My dough was dry and crumbly after mixing not on the wetter/stickier side at all. I added a little more water so I could form a ball with it but then after proofing it didn’t rise at all. Not even a little bit.
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Jennifer R
2 months ago
How old is your starter? Next time you bake snap a photo of your active starter for me to take a look at! Also, did you use the water for the husk and the water for the dough or could that step have been missed?! I’m always happy and willing to troubleshoot with you - so snap photos as you’re baking and I can put my eyes on it!
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Chelsea T
2 months ago
Thank you! Will do! My starter was only five days old and I thought my oven light would give off enough heat for it to rise. After three hours and no rise, I ended up heating up the oven then shutting it off and the dough rose a little but it was getting late so I couldn’t give it the full three hours again. Anyway, I’ll keep trying and I appreciate your willingness to help us all learn!!
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Farm Fresh Family
2 months ago
Ah that's the issue!! When making a brand new starter, it will bubble and make you believe it's ready - it's a liar. You need to wait for it to mature for about 2 weeks! Unless you have a sourdough starter that is dehydrated, freeze dried or gifted ready to go from someone else's mature starter.
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Mary C
2 months ago
My loaf came out a little gummy but I forgot to lower the temp to 400° after I took the lid off because I was so excited! I thought it looked beautiful however once the lid was removed! 15 mins later I realized I hadn’t lowered the temp, did that but forgot to push the start button. Ugh! So basically it sat in the oven the last 30 mins while oven cooled down. Gonna try it again!
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Jennifer R
2 months ago
Did you let it cool completely before baking? Also, how established(old) was your starter?! That influences the bake too!! Your scoring is 10/10 🤩
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Mary C
a month ago
I forgot to tell you how old my starter was...this was the first bake after creating my starter on 10/25/25! So almost 6 weeks old… I made another loaf the next day 12/13/25 and followed all the directions to a tee! The rise was much better this time! I really think it’s because I used warmer water in my recipe. When I cut through it…the crumb looked a little better and it tasted great…however I felt like I had a reaction to the Brown Rice Flour. I had eaten it 2 days in a row and I started coughing about 30 mins later and honestly my throat felt like it was closing…very strange. I haven’t eaten rice since 2018, and I know this recipe has other flours in it but the main was Brown rice flour so it doesn’t look like I’ll be able to tolerate it. Gave it to the neighbors (lol) and they said it was delicious! Yay! I may try Sorghum flour when I get back from vacation. I would just love to eat another style of bread…maybe someday! Thanks Jen!
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Mary C
2 months ago
Wait a minute…I’m supposed to let it cool before baking…or did you mean slicing? I waited two hours and sliced a piece off because I was dying to see what it looked like inside since I messed up on the temp with the oven. The loaf felt heavy and dense so I’m gonna try it again today! Here’s a slice of what it looked like after 4 hours of cooling.
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Jennifer R
2 months ago
It doesn’t look bad!! Just keep in mind that gluten free sourdough is different than regular sourdough! If there is any gumminess when cutting and your crumb looks like that, then I’d slice the loaf and let it sit out on a baking rack and the gumminess should disappear! Give it a try!
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Mary C
2 months ago
Thank you!!
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Mary C
2 months ago
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Prep
3h 20m
Cook
1h 5m
Total
4h 25m
Ingredients
Method
For
6
M
I
If gummy or overly hydrated when cut into, slice the loaf and leave it in open air for 1-2 hours. Store on the counter wrapped in a towel for 2 days or in an air tight container in the refrigerator for 1 week. Bread can also be sliced and stored in the freezer or store whole in the freezer. If you prefer a softer crust, cover the crust of the bread with butter as soon as it comes out of the oven. This will keep that golden brown crust but soften it to make it easier to chew as opposed to the traditional crunchy crust.
Only visible to you
Made it?
Sourdough Bread,
Sourdough,
Active Sourdough Starter,
Refined Sugar Free,
Xanthan Gum Free,
Egg Free,
Dairy Free,
Gluten Free,
Fresh Milled Flour,
Breads
Cancel
C
Chelsea T
a month ago
Ok, second try baking this. I bought your dehydrated starter and have been feeding it for almost a month. I fed it yesterday afternoon and starting baking with it around 7am this morning. The dough looked and felt great after mixing everything. I heated my oven to 170 then turned it off before putting the bread in to proof. It’s been proofing for three hours and hasn’t risen at all. Is there something I can still use this dough for? Crackers or focaccia maybe?
Like
Reply
Cancel
L
Liddia S
a month ago
Hello ladies I have never tried millet flour can someone please tell me what it taste like? Thank you so much
Like
Reply
Cancel
R
Ramie S
a month ago
I find if you use straight millet flour in things it tastes alot like cornmeal. We made corn dogs one time and instead of the cornmeal I used millet and it tasted almost the same.
Like
Reply
Cancel
Jennifer R
a month ago
Yes!! I make cornbread out of millet for that reason! Millet is more neutral of a flavor than corn in my opinion and it bakes into everything so well without overpowering flavor profiles! I love it!
Like
Reply
Cancel
L
Liddia S
a month ago
Thank you so much. I will get some to work with
Like
Reply
Cancel
C
Chelsea T
2 months ago
My dough was dry and crumbly after mixing not on the wetter/stickier side at all. I added a little more water so I could form a ball with it but then after proofing it didn’t rise at all. Not even a little bit.
Like
Reply
Cancel
Jennifer R
2 months ago
How old is your starter? Next time you bake snap a photo of your active starter for me to take a look at! Also, did you use the water for the husk and the water for the dough or could that step have been missed?! I’m always happy and willing to troubleshoot with you - so snap photos as you’re baking and I can put my eyes on it!
Like
Reply
Cancel
C
Chelsea T
2 months ago
Thank you! Will do! My starter was only five days old and I thought my oven light would give off enough heat for it to rise. After three hours and no rise, I ended up heating up the oven then shutting it off and the dough rose a little but it was getting late so I couldn’t give it the full three hours again. Anyway, I’ll keep trying and I appreciate your willingness to help us all learn!!
Like
Reply
Cancel
Farm Fresh Family
2 months ago
Ah that's the issue!! When making a brand new starter, it will bubble and make you believe it's ready - it's a liar. You need to wait for it to mature for about 2 weeks! Unless you have a sourdough starter that is dehydrated, freeze dried or gifted ready to go from someone else's mature starter.
Like
Reply
Cancel
Mary C
2 months ago
My loaf came out a little gummy but I forgot to lower the temp to 400° after I took the lid off because I was so excited! I thought it looked beautiful however once the lid was removed! 15 mins later I realized I hadn’t lowered the temp, did that but forgot to push the start button. Ugh! So basically it sat in the oven the last 30 mins while oven cooled down. Gonna try it again!
Like
Reply
Cancel
Jennifer R
2 months ago
Did you let it cool completely before baking? Also, how established(old) was your starter?! That influences the bake too!! Your scoring is 10/10 🤩
Like
Reply
Cancel
Mary C
a month ago
I forgot to tell you how old my starter was...this was the first bake after creating my starter on 10/25/25! So almost 6 weeks old… I made another loaf the next day 12/13/25 and followed all the directions to a tee! The rise was much better this time! I really think it’s because I used warmer water in my recipe. When I cut through it…the crumb looked a little better and it tasted great…however I felt like I had a reaction to the Brown Rice Flour. I had eaten it 2 days in a row and I started coughing about 30 mins later and honestly my throat felt like it was closing…very strange. I haven’t eaten rice since 2018, and I know this recipe has other flours in it but the main was Brown rice flour so it doesn’t look like I’ll be able to tolerate it. Gave it to the neighbors (lol) and they said it was delicious! Yay! I may try Sorghum flour when I get back from vacation. I would just love to eat another style of bread…maybe someday! Thanks Jen!
Like
Reply
Cancel
Mary C
2 months ago
Wait a minute…I’m supposed to let it cool before baking…or did you mean slicing? I waited two hours and sliced a piece off because I was dying to see what it looked like inside since I messed up on the temp with the oven. The loaf felt heavy and dense so I’m gonna try it again today! Here’s a slice of what it looked like after 4 hours of cooling.
Like
Reply
Cancel
Jennifer R
2 months ago
It doesn’t look bad!! Just keep in mind that gluten free sourdough is different than regular sourdough! If there is any gumminess when cutting and your crumb looks like that, then I’d slice the loaf and let it sit out on a baking rack and the gumminess should disappear! Give it a try!
Like
Reply
Cancel
Mary C
2 months ago
Thank you!!
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Mary C
2 months ago
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