Here’s a sneak preview of our latest gluten free sourdough, baked in a handy little cast iron sizzler.  If you pre-heat this under the grill before you put the loaf in to bake, it really helps the oven spring. And it’s great to bake in small sizes, so that loaves don’t  dry out before you finish them.

This loaf is made using a sorghum leaven, my gluten free House White flour blend, a sunflower and pumpkin seed soaker and a touch of honey.  I will be demonstrating how to make it in our next online course with Udemy.  More about that very soon.

Our next Deliciously Gluten Free Artisan Bread courses are on Saturday 9th and Saturday 16th February.   Let me know if you’d like to join us.