I was super into sourdough for years, even brought my two year old San Francisco sourdough (made from a 100+ year mother) with me when I moved 2000 miles cross country in 2018, but then I developed a wheat allergy and anaphylaxis, so I had to stop baking in 2024. Over the last three years I have explored gluten free baking, mixing different flours for texture and flavor and figuring out hydration levels for various types of pastry, pasta and bread.

This is my first ever loaf with a 100% gluten free sourdough starter that honestly almost brought a tear to my eye. The smell while baking has that comforting, cozy feeling. The taste was incredible. My only feedback for next time, is the gumminess towards the bottom of the loaf which could be avoided with a proper cool down. I was on my way to my mum’s with it, and it was not fully cool when I cut into it just due to time constraints.…