Rachael Vaughn • Gluten Free + Dairy Free Recipes on Instagram: "The recipe you’ve all been waiting for is here! Gluten Free Sourdough Sandwich Bread Levain - 225g gluten free sourdough starter, at peak rise - 150g filtered water - 120g brown rice flour Dry Ingredients - 165g potato starch - 135g tapioca flour - 120g sorghum flour - 30g brown rice flour - 20g salt Wet Ingredients - 30g whole psyllium husk - 60g maple syrup - 415g filtered water - 15g extra light olive oil 🥖 Mix levain ingredients the night prior to making the bread. Ferment at room temperature for 12-18 hours. 🥖 The next morning, create the psyllium gel by mixing the psyllium husk and filtered water. Let sit for 1-2 minutes. 🥖 In the bowl of a stand mixer, whisk together all dry ingredients. Add olive oil,
