We insisted on making a gluten-free loaf using the same techniques as our current loaves – high quality ingredients and plenty of time. We made a sourdough starter, as we would for any other loaf, and nurtured it. The loaf is made with three gluten-free flours, including brown teff, brown rice and chickpea flour. It is baked using wild yeast and a little bit of rapseed oil, in our gluten-free bakery. Many gluten-free loaves contain eggs or dairy, but we wanted to avoid this and keep the loaf suitable for vegans in doing so. The bread will keep for two days, at least, and we think it is best served toasted.