INGREDIENTS
Per 1 kg di miscela

350 g white rice flour

250g sorghum flour

200 g tapioca starch

150 g potato starch

50 g light buckwheat flour
These quantities will be enough for two doughs.

To add during kneading:

15–20 g psyllium

5 g xanthan gum (optional)

14.5–15.5 fl oz warm water or more, adjusted according to flour absorption (the dough should be creamy but thick)

5 g active dry yeast (or 15 g fresh yeast)

10 g salt

15 g olive oil

1 teaspoon honey or sugar

1 tablespoon apple cider vinegar

Procedure

Mix water, honey, and yeast

Add 500 g of mix and psyllium

Mix well (soft, almost creamy batter)

Add salt, oil, and vinegar
Pour the batter into a loaf pan approximately 20 cm in size.

Let rise for 45–60 minutes or more, depending on the temperature and amount of yeast.

Bake at 200°C for about 50 minutes

Place a small baking dish with boiling water in the oven for the first 15 minutes; the crust will be much more like regular bread and not thick.