With our easy gluten free sourdough starter, this Gluten Free Sourdough Bread is so perfect, you'll want to make it every single day!
Gluten Free Sourdough Bread was originally posted on June 22, 2020 and has been updated with a modified recipe using a new sourdough starter, new pictures, and a new video.
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
My husband has to remind me to slow down and take a breath when I find a new method of gluten free baking. Or a new (to me) ingredient that makes things so much better. My brain starts going a thousand miles a minute because I want to make ALL THE BREADS!!!
I have to learn to stop and focus on one thing at a time. But it's so hard because even though I wanted to update this earlier, I put it on a back burner. Not because I didn't have it nailed down, I wanted to try different variants and see how they would affect the final outcome. And I'm so glad I was diligent because there are so many new things I've learned about sourdough that are worth sharing.
Anywho, I know I'm a little late in revising this sourdough recipe to use my new(ish) sourdough starter method, but that's just how I am. I do NOT want to hurry things along just to get them on the blog because it's the right time. It's very important to me to test and retest recipes to make sure they're as perfect as I can get them before sharing them with you. But I promise, this one is well.worth.the.wait!
What IS Sourdough Bread?
Sourdough bread is a bread made without any commercial yeast. Instead, the yeast is substituted with a wild yeast and bacteria combined with flour and water, also known as a sourdough starter. You'll find all the details needed to start and maintain a gluten free sourdough starter in this post here.
When I think of sourdough bread, I'm transported to a local restaurant (Baker's Crust) eating a sandwich on their freshly baked sourdough without a care in the world. Slightly tangy, chewy textured, and a nice crisp crust, their sourdough was so good I could have eaten it plain. After taking my first bite of my homemade gf sourdough, I shut my eyes for a minute just to savor the flavor and the chew. It's like I was back in Baker's Crust eating that same bread again. Then I opened my eyes and looked again at the bread I had just made.
I was in an alternate reality because it sure looked just like the bread from that local restaurant, not at ALL like a gluten free version. And the texture was so spot on with what I remember! Isn't it crazy how memories of food we used to eat can stick so vividly in our minds, especially because we can no longer have those things?!?!
I promise you're going to love this bread, and any other breads you decide to make sourdough. Once I made one loaf, I was addicted and couldn't seem to stop baking ALL THE SOURDOUGH!!
ingredients needed to make the best GF sourdough of your life
- Gluten free sourdough starter--you obviously will need a starter and my easy gluten free sourdough starter requires no daily feedings and no daily discard once it's established. What's more, it can hang out in the fridge until you're ready to feed and use it.
- Baking powder--you can leave it out and the bread will still be delicious. You just might not get quite as much oven spring. You can also use regular baking powder, but my preference is to use heat-activated baking powder (affiliate link) because you get maximum oven spring. More on that below.
- Psyllium husks--another optional ingredient, but it lends a better ability to shape the dough. Without it, you may have some trouble with stickiness.
helpful tools for getting started
- Digital kitchen scale -- this is the hill I will die on. The kitchen scale hill. Please, just do yourself a favor and buy a cheap kitchen scale and start using it. You will thank me profusely. The accuracy and ease is bar none.
- Stand mixer -- a great stand mixer is an investment, but it's one that will last a long, long time (mine is still kickin' after nearly 30 years!). A Danish dough whisk can be substituted with a little more elbow grease, but you'll get the best results with a stand mixer.
- Dutch oven -- until I tried it, I didn't know the advantage of using a Dutch oven. But once I tried it, I'll never go back. It holds in the steam for maximum oven spring. There are circumstances where a Dutch oven just won't do, though (think baguettes), in which case the second best option is a pizza steel, pizza stone, or overturned baking sheet set on your middle rack with a shallow heat-proof pan on the rack below this. Hot water is poured into the shallow pan, which creates steam for good oven spring.
- Bread lame -- it's not absolutely necessary, but a bread lame is a great tool for scoring your sourdough. I started scoring with a serrated knife, but I found I got better results with a lame.
- Banneton basket -- these little baskets are perfect for shaping and getting those beautiful lines on your finished bread (and they're fairly cheap), but another alternative is an high-temperature-oven-safe bowl, such as a Pyrex bowl, lined with a tea towel will also do.
Tips for Making Gluten Free Sourdough Bread
When first starting my venture into the gluten free sourdough world, I knew the best recipe to begin with was my gluten free artisan bread. It's easy enough to make and it already has a good crust and nice texture.
But the first thing I needed to do was research, research, research. I knew nothing about baking sourdough, gluten free or not! And once I understood a little more, I started experimenting. And here's a few things I've learned along the way:
- Gluten free sourdough bread isn't as involved as its gluten-filled counterpart. What I mean by this is there is a lot of stretching and folding the dough when making regular (gluten-filled) sourdough bread. That doesn't work for gluten free dough (there's not enough stretch). So the hands-on time is exactly the same as in any of my bread recipes (very minimal).
- Sourdough takes longer to rise. I usually let most of my dough bulk ferment for roughly 2 hours. When making sourdough, however, this may increase to 3-4 hours (or more). And still, it won't have as much bulk rise as its commercial yeast counterpart.
- Completely optional, but adding baking powder to the dough increases its oven spring. And specifically adding heat-activated baking powder (affiliate link) will allow the baking powder to lay dormant until the dough hits the hot temperature of the oven.
how to make sourdough
- If you haven't yet made your gluten free starter, go to my sourdough starter post and get that going. It takes at least 10 days (or longer, depending on the time of year/temperature). Feed your starter with 50 grams of whole grain flour and 50 grams of water. Stir and adjust with more water if necessary. Allow it to almost double in size (depending on the thickness, it may not completely double), which will take 8-10 hours on average.
- When your starter is ready, make the dough. Add all ingredients to the bowl of a stand mixer and mix on medium high for 5 minutes. Cover and proof for 3-4 hours, or until puffed. Refrigerate overnight.
- When ready to shape, knead dough on well-floured surface. Shape into boule or batard (or whatever shape your banneton basket is--if using). If not using a banneton, shape and place onto a baking sheet lined with parchment paper.
- Cover and let rise until almost doubled in size.
- Halfway through proofing, place a Dutch oven in your oven and preheat the oven to 500 degrees F.
- Carefully flip dough over onto a sheet of parchment and slash with a bread lame (affiliate link).
- Carefully lower shaped dough into hot Dutch oven with parchment and replace lid.
- Reduce heat to 450 degrees F and bake for 40 minutes with the lid on and 20 minutes with the lid off.
Rather Watch?
Timelines for Feeding Your Starter and Making Sourdough
There are a few different ways to make this bread that will fit into anyone's schedule. Pick the one that works best for you.
The Night Before Feeding
- Feed the starter directly from the fridge and replace the lid. Leave it on the counter all night long.
- In the morning, make your dough. Return the rest of the starter to the fridge until the next time you bake sourdough.
- Bulk ferment your dough for 3-4 hours, then refrigerate overnight.
- The next morning, shape dough, proof, and bake.
Morning Feeding
- Remove the starter from the fridge and allow it to warm up at room temperature before feeding it (a couple of hours).
- Feed your starter and allow it to nearly double in size, which can take up to 6-8 hours or more.
- In the evening, make your dough and return the rest of your starter to the fridge.
- Bulk ferment your dough for 3-4 hours, then refrigerate overnight.
- The next morning, shape dough, proof, and bake.
help! I fed my starter and now I have to leave
No worries. If you fed your starter and find that you unexpectedly have to go out, just put it in the fridge until you return. As long as the starter has been fed within 2 weeks, you can use it directly without needing to feed it again. However, if your starter has become too thin and inactive, this method will not work. That's why it's always best to err on the side of creating a thicker starter.
Why is Your Recipe in Grams and Not Cups?
When it comes to gluten free sourdough baking, or any baking for that matter, it is really essential to have the proper measurements for each ingredient. The only way to assure this is by weight and not volume. One person's cup measurement could be a little different than another person's. By weighing ingredients, every person will always get the same exact ingredient amounts, which makes for better baking overall and easier troubleshooting if something goes wrong.
To Use a Dutch Oven or NOT To Use a Dutch Oven
I had tried baking bread in a Dutch oven previously, but it never really got to the height it did when I used the hot water technique in a shallow pan (see my original gf artisan bread post). But for sourdough, I really wanted to try it.
I bought myself this (affiliate link) 5 quart fairly cheap Dutch oven and set out to bake a great loaf of gf sourdough. And it did NOT disappoint!!!!! I am completely sold on the Dutch oven method. I now use a larger 6-quart Dutch oven because I find it offers less chance to get burned. If you don't have a Dutch oven, don't fret. You can still bake wonderful gluten free sourdough using the shallow pan hot water technique.
To use this technique, simply place a baking steel or stone or even an overturned baking sheet on the middle rack of your oven and a heat-resistant shallow baking pan (I use an old broiler pan) on the rack below it. Preheat your oven with both items in the oven and when ready to bake, slide the shaped dough (on a sheet of parchment) onto the baking steel/stone/pan and pour one cup of hot water into the shallow pan underneath. Close the door, drop the temp to 450 as per recipe instructions, and continue baking for 60 minutes total.
gluten free sourdough frequently asked questions
Sourdough bread is NOT gluten free, unless you make it with a gluten free starter and gluten free flours. While traditional sourdough breaks down some of the gluten in the bread, making it easier to digest, it is not gluten free and not safe for celiacs or anyone with a serious gluten intolerance.
There could be a few reasons, the top two being you didn't allow it to cool completely before cutting into it or you didn't bake it long enough. Most gluten free breads do best with a longer bake time than regular (wheat-based) breads.
Stash it in the fridge, where it will sit comfortably in limbo while awaiting your return. Guess what? As long as your starter is nice and strong, it will actually stay ready for up to TWO WEEKS!!
Not at all. Just pull it out, feed it with 30-50 grams of whole grain flour and 40-60 grams of water and it will revive right up. I once left mine in the back of my fridge for over 3 months and it was still alive and well after feeding!
How to Turn Any of My Breads into Sourdough
This gluten free artisan sourdough bread is just the beginning to a whole new gluten free world. There are many other breads that can be made using a sourdough starter instead of yeast with simple steps:
- Use 60 grams of gluten free sourdough starter as a replacement for the yeast in the recipe.
- Reduce the flour in the recipe by 30 grams and the liquid also by 30 grams. However, if adding anything else to the dough, such as nuts, seeds, etc, do not reduce the water content at all. I like to pre-soak my nuts and seeds overnight so they don't soak up much of the water in the dough. But I still leave the liquid content the same as some water will inevitably be lost.
- Add more time to bulk fermentation, as well as proofing. Sourdough always takes longer to rise than instant yeast.
- For more of an open crumb, add ¼ to ½ teaspoon of baking soda when kneading the dough before shaping (just make sure to knead it in well or your baked bread will have brown streaks in the interior). It's not conventional, but we can't always do the conventional thing when baking gluten free.
Can I Add Nuts or Seeds or Dried Fruit to My Sourdough?
Yes! Adding things like nuts, seeds, or dried fruit to bread is a great way to get extra nutrients and texture. I love a good seeded bread and sourdough is the ultimate seeded bread. See my Gluten Free Multigrain Seeded Bread recipe for ideas on how to do this (you will need to soak them prior to adding to the dough).
Hopefully your starter is bubbling away and you can now make your Perfect Gluten Free Sourdough Bread and be amazed that it's actually gluten free!
Best Ever Gluten Free Sourdough Bread
Ingredients
- 390 grams Kim's gluten free bread flour blend (another blend will not give the same results)
- 60 grams gluten free sourdough starter (mature and ripe)**
- 5 grams whole psyllium husks or 1½ teaspoon psyllium husk powder (not required, but it will help with the stretch of the dough)
- 6 grams (1 tsp) kosher salt
- 10 grams (2 tsp) heat-activated baking powder (optional, but improves the crumb structure) (regular baking powder can also be used with less open crumb structure)
- 390 ml water
- 26 grams olive oil
- 21 grams honey
- ¼-½ teaspoon baking soda, added during kneading and shaping, if desired (optional) (do not use this if already using baking powder in the dough) (see notes)***
Instructions
Feed the Starter
- When ready to feed your starter, remove it from the fridge and feed it with 30-50g of a whole grain flour of choice (see notes*) and 30-50g of water. Stir and cover tightly. Leave on the counter until nearly doubled in size.
Make the Dough
- In the bowl of a stand mixer, add the water, olive oil, honey, gf bread flour blend, psyllium husks, baking powder (if using), salt, and active starter. Knead using the dough hook for 5 minutes on medium high. Alternatively, the dough can be mixed in a large bowl using a Danish dough whisk or similar, but you will need to mix very vigorously to get the proper texture.
- Cover the dough and allow it to rise in a warm, draft-free area until puffed, but not doubled in size, about 3-4 hours (sourdough always takes longer to rise). Place the puffed dough in the refrigerator overnight.
- The next day, remove the dough from the fridge and turn it out onto a surface well-floured with extra gf bread flour blend. If using baking soda, add ¼-½ teaspoon to top of dough and begin kneading dough until smooth. (Don't be afraid to add enough flour to shape the dough into a smooth shape).
- Form into a round and turn over into a floured banneton basket or in a floured tea towel-lined bowl. Cover and allow it to rise until dough reaches the top of the banneton or bowl, anywhere from 2-6 hours (this time varies because of temperature differences, humidity, etc).
- Towards the end of the rising time, place a Dutch oven with lid (or baking steel or stone and shallow pan) into the oven and preheat it to 500° F for 30 minutes.
- When the dough has finished rising, carefully flip it out onto a sheet of parchment paper and slash (score) it with a lame or sharp serrated knife. Open the oven door, carefully place the loaf in the Dutch oven, parchment and all, and replace the lid. Alternatively, slide the loaf, parchment and all, onto a baking steel or stone and pour one cup of hot water into the shallow pan. Immediately close the oven door and drop the temperature to 450° F. Bake the bread for 40 minutes. If using a Dutch oven, remove the cover and continue to bake for another 20 minutes. If using a baking steel or stone, bake the bread for the full 60 minutes.
- Remove the bread from the oven and allow to cool before slicing.
Sara says
I just made this and I’m not sure where I went wrong. It turned out super gummy and hardly had any rise. There was also a thick, hard white layer on the top after baking.
Kim says
Oh no! I'm not sure what happened either. Without being there to see your results, it's hard to guess. Did you use my flour blend? Did you use superfine or ultrafine white rice flour within the blend? How thick or loose was your sourdough starter? All of these things can affect the results.
LaRanda Marshall says
Thank you for the detailed recipe! This is my first go at sourdough starter/bread and my loaf is rising as I type this. Hoping to enjoy some bread soon! My question is this - do you have any nutritional information for a slice? My husband is celiac and diabetic and knowing the carbs would be so super helpful! Thanks.
Kim says
I'm sorry, I don't. The cost to add that feature onto the website is just more than I can afford at this time. But there are several nutritional calculators all over the internet that you should be able to plug the information into and get a carb amount.
Maybe in the future I can add that feature.
Megan says
Can’t wait to try this! Two questions-
How do you recommend storing the bread to keep it fresh?
And, how can this be converted into sourdough baguettes?
Kim says
After a few days, I cut slices, freeze them in one layer on a parchment-lined baking sheet, and then place those in a ziploc bag or food saver bag and remove as much air as possible. Freezing them individually like this means they won't stick together so you can remove as many slices as you'd like.
I haven't tried baguettes with this recipe yet, so I can't give you any specifics on that yet.
Julia says
I started by following the sourdough starter recipe, then on day 14 began the process of making the bread. I made my starter with millet flour that is not super processed, and that worked really well. This recipe is so good, and the bread comes out amazing, my non gf boyfriend absolutely devoured it.
Kim says
That's awesome, Julia!!!
Addi says
I just made this recipe and it turned out great. My wife and I are both gluten-free and I’ve tried making gluten-free sourdough bread just from basics of flour water, salt and starter, but the texture was always super chewy. I tried this recipe and used Kim’s flower the only thing I substituted was, tapioca flour- and I used arrowroot flour instead because I didn’t have the tapioca. Inside The bread its super fluffy and airy. I did cook it for the full 60 minutes (40 min covered 20 off) because I have a Dutch oven. The crust came out thicker and harder than I wanted so I’m gonna take the suggestion from a different comment to just do 10 minutes with the lid off. Also, it took about 6-8 hours for my bread to rise once it was in the banneton. It’s probably just cause it’s not super humid or anything here and we had the AC on. This is literally the best one I’ve made. thank you Kim!
Kim says
Yay!! So glad you liked it!
Laurie says
I love this bread and I am working on baking my second loaf. In your photo of ingredients you show Xanthan gum but do not list it in the ingredients or recipe. Should this be added to the dough?
Kim says
No, I'm so sorry about that! That was a mistake and I'll see if I can fix it now. Thank you for catching that 🥰
Kenny says
The inner crumb of this bread is amazing. I didn't know gluten free bread could be soft and springy. Once the starter is active, the flavor is great using your sourdough starter instructions as well.
That said, my crust always comes out pretty thick, and I have to add quite a bit of flour at the kneading stage (1+ cups) or I just end up with a bunch of dough all over my hands (it's very wet/gluey).
Tamara says
I also end up using a lot of flour to knead, probably about a cup. It would be helpful if the recipe said, "plus _____ for kneading", so a person doesn't end up without enough at the end. I've found that one batch of Kim's bread flour recipe yields about two loaves of this bread.
Kim says
Thanks for the tip!
Kim says
What type of rice flour are you using in the flour blend? This is usually the culprit for sticky dough. If it's very grainy and not superfine or ultrafine (Bob's Red Mill is an example), it won't soak up as much of the liquid in the dough, causing the stickiness. That could also be leading to a very thick crust. However, you can shield the crust further by placing your loaf pan on a baking sheet and then tenting it with foil halfway through the baking time.
Ecol says
Hi,
we live in the UK and I can’t find the Kim’s flour brand you recommend. Any chance you have other brands you recommend, or some information on what’s in the Kim’s one so I can try and find a comparable one?
Thank you!
Kim says
Kim's bread flour blend is my own recipe, which is actually linked within this recipe. Just tap on where it says Kim's bread flour blend and it'll take you straight to the recipe for how to make my blend.
Ecol says
Thank you, and sorry I missed that!
Stocking up now to try the sourdough starter and eventually bread over the Xmas break.
Tamara says
So, so good! I have made three batches of this bread over the last few weeks. After it came out extra crispy the first time, I only baked my loaf for 10 minutes after removing the lid. It comes out perfectly now. I am trying to figure out how to not get too much crispiness on the bottom, I will try misting my loaf next time. Thank you, thank you for all the research and work you have put into gluten-free baking! Your website is such an awesome resource!
Kim says
Try putting a baking sheet on the rack underneath it. That might help with deflecting some of the heat.
Tamara says
Thanks! Another question.. I have been playing around with designs and I was wondering if you have any suggestions on getting a smoother ball of dough when I shape it to raise? When I flip it to score, there are always small cracks in the dough.
Kim says
Have you watched my video? It can be difficult to get a smoother top, but not impossible. I just make sure to really knead the dough so it can be as smooth a top as possible. BUT, I will say that many others' recipes for sourdough that allow beautiful scoring aren't as soft on the inside, so that's the tradeoff.
Tamara says
So, so good!!
Kim says
Thanks so much, Tamara!!
Megan G says
This is the most incredible gluten free bread I’ve ever had. I’ve made it twice (3 loaves worth) and it’s worked perfectly every time.
I made a dairy free version for a friend and someone in the comments mentioned collagen protein in place of whey protein isolate for the bread flour blend (perhaps in the bread flour blend comment section). Anyways I used an equal amount of vital proteins grass fed collagen and can confirm it works no issue.
Another trick is I boil my water in the kettle and then pour it in a mug and place the mug in the microwave with the proving bread dough. My house isn’t that warm and that helps it to rise quite nicely.
Kim says
Thanks for the great tips, Megan! So glad you're enjoying the bread 🙂
Jana says
Hello from Switzerland! This is by far the best gluten-free sourdough bread I have ever had! Even my non-coeliac boyfriend enjoys it a lot! Thank you very much!
I do have one question though, what is the purpose of honey in this bread? I am from Europe and traditional sourdough breads don’t include this around here. Is it possible to leave it out? I know I could just try but I don’t want to waste ingredients.
Kim says
Hi there! The honey just gives the starter a little more of a boost, which I feel is sometimes necessary when baking with gluten free sourdough starter. You can leave it out, but you may not get quite the oven spring you would want.
Donna Roos says
Hi Kim, is double acting baking powder the same as heat activated baking powder? I've tried to research this on line & can't find a real answer!
Thanks!
Kim says
The heat-activated baking powder is a little different because it only starts working when it hits the heat, instead of working when it's combined with the liquid in the recipe first. Either will work. I just found that the heat-activated one basically saves up all its energy for when it hits the oven, creating a better lift.
mar says
this is the best gf bread i’ve ever baked!!! i’ll admit, it took forever and there was a lot of anxiously checking my dough to see if it had risen before finally accepting it had to rise over night, and then it sat in the fridge for 24 hours before i had time to knead and bake it, but so worth it!! it’s not as sour as i would hope but i imagine that will increase with the age of the starter. the crust is a bit thick especially at the bottom so my next attempt i am going to try preheating my dutch oven to 475 instead of 500 but otherwise, what a great recipe, i’m so glad i discovered it!!! (i also don’t know if it affected things but the last time i baked a loaf in the dutch oven like this the parchment paper stuck to the bottom of the loaf and i had to cut the whole bottom off, so this time i greased the parchment paper and thankfully no sticking!!!)
Kim says
So glad you liked it!!! A tip for getting a less thick crust is to put a sheet pan on the rack underneath the Dutch oven. This will help deflect some of the heat.
Anita says
Question: I see that you say the results will vary using other flour blends. Have you tried it with your Multigrain flour blend and how did the results vary using it?
Kim says
I have and it's WONDERFUL!!!! It's actually on my list of things to make a post and video of, just haven't gotten around to it.
Lisa says
Can I make this in a pullman pan and place that onto the stone? I want a softer crust.
Kim says
You could try it, but I also have a sourdough sandwich loaf bread made in a pullman pan that would probably work better for what you want.
Laura says
If you have a convection oven then use it when you bake. It works really well to keep the bottom from over browning
Cathy says
I am apparently needing some help with this recipe. The first time I followed the instructions to the gram and my dough was quite gluey at the knead stage. I ended up adding a lot of flour blend to be able to knead and handle it. It came out very tasty but flat and dense. I made it 3 more times with less water each time and the texture improved but it was still not handlable during kneading, sticking to my floured hands and scraper. It looked nothing like your video! This last time I added 350 grams of water. I live in Hawaii and it is warm and humid here so I think this might be contributing to this problem. I am determined to get it right but thought I’d better check with you for guidance. So far, my loaves are great for toast but too flat for a sandwich.
Kim says
Hi, Cathy! What type of rice flour did you use for the blend? I find that often people who don't use a superfine or ultrafine rice flour end up in this same situation (very sticky dough). That's because a more gritty rice flour is unable to soak up the liquids as well as a superfine one. FYI, I also live in a very humid and warm climate (not as warm as Hawaii, but Virginia Beach, right at the coast so it's humid almost nonstop).
Cathy says
Kim, thanks for getting back to me! That may (I hope) be my problem. I used the brown rice flour that I used originally to make my starter. It is Anthony’s organic brown rice flour, says finely ground. I will make a new flour blend using my white rice flour superfine and see if that changes things. I’m so happy that there may be an answer to my gluey dough because everything else was great and I invested quite a bit in ingredients and equipment..it’s worth it though for a good sourdough bread. Thanks for your time and effort to help with this great recipe!
Laurel says
I absolutely love the texture of this bread! I’ve tried several gf bread recipes and I can never get much of a rise and they tend to be a bit on the gluey side. This is the first time I actually got the rise I’ve been looking for! I do need to work on getting a more sour flavor, but I’m so happy I found this recipe!
Christen says
Has anyone tried going directly from the 3 to 4 hour initial proof to shaping the loaf and putting it in a banneton and then putting it in the refrigerator? Rather than the 3 to 4 hour proof, into the fridge overnight, then shape the next morning and allow rise for up to six hours in a banneton and then baking?
Tina says
I was actually wondering the same thing. In her video she doesn’t say that she is putting the dough in the fridge over night. Seems like that step is skipped all together. If I am wrong and missed it….someone please tell me.
Kim says
Actually, yes I do state that I put it in the fridge overnight. I just watched the video to make sure. I'd appreciate if you didn't give a 1 star comment for something that you actually were wrong about. It really makes the star ratings on my recipes drop substantially on Google.
Kim says
Replying to Christen, you could try it but the reason for the fridge step is to make the dough easier to work with. The cold dough is so much easier to shape. You could attempt to put it in the freezer for an hour or so and see how that works.
I was not responding to you in the comment above about the 1 star rating. Unfortunately, someone else replied within your comment and there's no way for me to tag that person.