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GLUTEN FREE SOURDOUGH BREAD

Have you noticed that most of the gluten free breads that you buy in the shops have a texture more like cake than bread? This is because gluten is an important component of most breads - it gives it the slightly chewy, rubbery, springy consistency. Unlike most gluten free breads, David Miller's recipe manages to recreate the texture of conventional breads.

INGREDIENTS
1 Cup potato flour
1 Cup buckwheat flour
1 Cup kefir or 1/2 cup kefir whey
2 Tablespoons olive oil
1/4 teaspoon sea salt
2 Tablespoons kombucha (optional)
2 Tablespoons sourdough starter (optional)

Sieve the flour, mix all the ingredients in a bowl.
Add tepid filtered water until the mixture is a very thick batter. If the water is too warm or chlorinated, you will kill all the living yeasts and ruin the recipe.
The batter should be just too sticky to knead, but thick enough to be a real effort to stir. You can also use a heavy duty mixer or stick both your hands into the mixture and squeeze it between your fingers.
Mix it several times over 15 minutes, then leave it in a warm spot (20-25 centigrade) such as a sunny window sill, covered with a dark coloured cloth to absorb the sun. After 3-4 hours it should have risen a little. Give it a final stirring or mixing, and turn the batter into an olive oil greased or non stick bread baking pan. Leave it in a warm spot for a whole day. It should double or more in size.
If it does not rise, the kefir or kombucha or sourdough starter does not have enough "vigour" or has been killed by chlorinated water.

Bake 170-180 centigrade (330-350 Fahrenheit) for 35-45 minutes, until a skewer pushed into the centre of the loaf comes out clean.