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Ingredients

Warm Water 600ml (2 1/2c)
Whole Psyllium Husk 30g (1/4c 2 tbsp)
Dry Yeast (GF) 1 tbsp 1/4 tsp
Sugar 3 tbsp
Apple Cider Vinegar 1 tbsp
Salt 1 tbsp
Vegetable Oil 1 tbsp

Flour Combo

Sorghum Flour 100g (3/4c)
Buckwheat 100g (1/2c + 1/3c)
Cornstarch 150g (3/4c)
Brown Rice Flour 135g (1c)

Instructions

1. Mix Psyllium Husk (fiber format) 30g (1/4c 2 tbsp) and Water 500ml (1 1/2 c) in a small bowl and set aside for 5 min.

2. Pour 100ml (approx. 1/2 c) of warm water at 30-45°C (90-120°F) into a small bowl. Add 3 tbsp of sugar, and mix. Add 1 tbsp + 1 tsp of dry yeast to the bowl, stir and keep it for 5-10 min at a warm place. It will help the yeast-lings to activate and start growing. There should be bubbles on the top of the yeast after 5-10 min. If not, it’s not warm enough. Check video what I do.

3. Combine the flour combo in a large bowl: Sorghum Flour 100g (3/4c), Buckwheat 100g (1/2c + 1/3c), Cornstarch 150g (3/4c), Brown Rice Flour 135g (1c)

4. Add 1 tbsp Salt and 1 tbsp of Apple Cider Vinegar to the Flour.

5. Combine now the Flour, Psyllium Husk, and the yeast with a spatula and start kneading the dough. You may need to add more water to the dough (do 1 tbsp at a time) until the dough is sticky and forms a dough ball.

6. Cover with a tea towel.

7. Let the yeast dough rise for 1 hour at a warm place (90-120°F, 30-45°C ) or until it is double its original size.

8. Knead the dough and add 1 tbsp of Vegetable Oil. That will add a nice flavour and makes sure the crust turns golden brown.

9. Place the dough into a 22-25 cm wide bread pan (9”x5” )

10. Cover the dough with a tea towel and let it rise at a warm place (90-120°F, 30-45°C ) for an additional hour until double its size.

11. Bake in a preheated oven at 230-250°C (450-482°F) for about 50min-1hr.

12. Check that the bread formed a nice crust.