INGREDIENTS

Sourdough Blend (Gluten Free Wheat Starch, Dextrose, White Rice Flour, Tapioca Starch, Potato Starch, Cornstarch, Buckwheat Flour, Psyllium Husk, Guar), Salt, Psyllium Husk, Golden Syrup, Olive Oil, Olive, Tomato

FINISH AT HOME BAKING INSTRUCTIONS 

Pre heat oven to 200 degrees, (180 degrees if you have a fan oven).

Place a small tray or dish on the bottom shelf of the oven (at least 2cm deep) and a flat tray on the middle shelf and fill a little jug with 150ml of water.

Once your oven is at the selected temperature, cut the sealed bag, remove your loaf of sourdough from its packaging and put it onto a flat tray that’s on the middle shelf of the oven.

Then pour the water in the jug onto a small dish on the bottom shelf of the oven. This will create steam so BE CAREFUL and quickly shut the door. Doing this will create a super crusty loaf.

Cook for about 18-20 minutes and then remove the sourdough and rest it on a cooling rack.

Resist the urge to cut the bread straight away since gluten free bread takes a little longer for the structure to rest - you wouldn’t want a sticky doughy loaf of bread after all your efforts!