Most gluten-free bread struggles come down to a few fundamentals. Hydration, structure, and understanding how gluten-free dough is supposed to behave. Once those pieces click, everything starts to feel less mysterious and a lot more doable. You don’t need a new recipe or fancy ingredients. You just need the right foundation. If you want to learn the basics that actually make gluten-free sourdough rise, comment WORKSHOP and I’ll send you my free class so you can get there with confidence. | New D