Gluten-free sourdough bread without rice flour - George Eats

Ingredients

• 150 g thick (bubbly active gluten free sourdough starter, fed 3-4 hours before and on a rise)
• 150 g water
• 100 g sorghum flour
• 100 g buckwheat flour
• 100 g tapioca flour
• 250 g toasted quinoa flour
• 13 g fine salt
• 1/4 teaspoon ginger powder (see notes on dough enhancers)
• 1/4 teaspoon vitamin C powder (see notes on dough enhancers)
• 30 g psyllium husk powder
• 500-550 g water (see notes)
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey