Who says you have to miss out on delicious chewy sourdough!

Makes 1 sourdough loaf

230 g Gluten free self raising flour (White Wings)
60 g Gluten free all purpose flour (Aldi)
55 g Tapioca flour
100g Gluten free sourdough starter (100% hydration) See note below
20g Whole psyllium husk (not powder)
1 tsp white sugar
1 tsp sea salt flakes
1 tsp dry yeast (or 1 packet)
2 tbsp olive oil
1 tbsp plain Greek yoghurt
400 ml warm water
Extra olive oil

Hydrate the Psyllium: Whisk the whole psyllium husk, white sugar and dry yeast with the warm water in a jug. Let it sit undisturbed for 5 minutes until it thickens into a heavy gel.

Combine the Dry Base: In your stand mixer bowl, whisk together the self-raising flour, all-purpose flour, tapioca flour and salt.

Add the Wet Ingredients: Pour in the gluten-free sourdough starter, olive oil, yoghurt and the thickened psyllium gel directly into the mixer bowl over the flours.

Mix with the Dough Hook: Attach the bowl to your stand mixer and fit the dough hook. Mix on low speed for 1 minute to bring everything together, then increase to medium speed for 3 to 4 minutes. The dough hook will easily smooth out the sticky gel and build a uniform, bouncy dough.

Shape on Paper: Place a large sheet of baking paper on your counter. Scrape the dough out of the mixer bowl directly onto the center of the paper. Use wet hands to smoothly shape it into a round dome.

Proof the Loaf: Cover the shaped dough loosely with a large upside-down bowl or a clean damp cloth. Let it proof in a warm spot for 1.5 to 2 hours until it looks visibly puffed and aerated.

Preheat the Pot: About 30 minutes before your proofing time ends, place your empty cast-iron Dutch oven (with the lid on) into the oven and preheat it to 230°C fan-forced.

Score the Dough: Just before baking, use a sharp knife or razor blade dipped in water or oil to score a deep single line across the top of your proofed dough just off centre.

The Hot Bake: Carefully remove the hot lid from your Dutch oven. Gather the corners of your parchment paper to create a dough sling and lower it straight into the hot pot and put the lid back on. Bake covered at 230°C for 25 minutes.

The Crisp Finish: Remove the lid from the Dutch oven, drop the oven temperature down to 200°C and bake uncovered for another 20 to 25 minutes until the crust is deep golden-brown and internal temperature is 100°C and it sounds hollow when tapped.

Cool Completely: Lift the bread out of the pot using the paper edges and transfer it to a wire rack. Let it cool for at least 2 hours before slicing so the interior crumb sets perfectly.

NOTE: Sourdough Starter: Create the sourdough starter using 60g warm filtered water & 60g brown rice flour, then feed daily for 7 to 10 days by discarding all but 60g of starter then add another 60g water and 60g brown rice flour every 24 hours. When making bread, feed the starter 4 to 6 hours earlier, then feed again after removing the 100g for the recipe. The starter should be at its bubbly, active peak, showing plenty of surface bubbles.