• The night before, combine the starter, flours, and water in a bowl. Cover and let rest overnight.
  2 tablespoons gluten-free sourdough starter, 75 grams millet flour, 75 grams arrowroot or cornflour, 150 ml water
• The next day combine the arrowroot flour, millet flour, psyllium, salt, millet and pumpkin seeds in a bowl. Stir to combine.
  100 grams arrowroot or tapioca flour, 200 grams millet flour, 25 grams psyllium husk, 10 grams salt, 50 grams millet, 75 grams pumpkin seeds
• Add the water and the starter mixture from the night before to the flour. Stir to combine. The mixture will be wet and sticky, much like pancake batter, this is good! Walk away and let the mixture absorb the water for 20 minutes.
  425 ml lukewarm water
• When you come back to your dough it should have more of a 'bread' consistency. Take the dough out of the bowl and knead a bit to form into a ball.
• Dust your banneton basket with a little rice flour (if you don't have a basket, line a bowl with a clean tea towel and dusted with rice flour).
• Place the dough in the basket and cover it with a damp tea towel. Let rest and rise in a warm spot for 5-6 hours (if your house is warm this could be as little as 3-4 hours).
• After resting the bread should be puffed and slightly shiny, there may even be some small cracks on the surface, now it is time to bake it!

To Bake

• To bake your loaf, begin by heating your pot in the oven at 260°C (500°F) for about 30 minutes.
• Once the pot is heated, take it out of the oven. Flip the bread onto a sheet of parchment (you can slash the loaf if you want, but it is not necessary), then lift the parchment into the pot (be careful, it is hot!)
• Cover the pot and return it to the oven. Turn down the temperature to 230°C (450°F) for 20 minutes then remove the lid and bake for another 20-25 minutes, or until golden.
• Remove the pot and let the bread cool.