Please describe the type of cuisine. Gluten free sourdough bread Share a little about the ingredients and techniques used to create this dish/item. One of the difficulties of gluten free bread recipes, even the sourdough ones I have found, is that they incorporate some form of bakers yeast. This is a whole grain sourdough bread recipe I have been working on for the past year. It is a 100% sourdough with no egg, dairy and of course, no gluten. It begins with a pre sponge of gluten free sourdough starter, whole grain flour like teff or buckwheat and a long 12 hour ferment. The final dough has psyllium husk and ground flax seed that I mix with very hot water and let rest until it looks like a set gelatine, then I add the addition of more whole grains like sorghum, oat flour, quinoa and/or millet and blend it all together. I can actually knead this dough, which is so lovely~ having been an avid baker before needing to remove gluten and yeast from my diet, it feels so nice to get my hands into dough again.