Gluten-Free Bread | RICARDO

Ingredients

• 2 cups (500 ml) warm water
• 2 tbsp (30 ml) honey
• 2 tbsp (30 ml) apple cider vinegar
• ¼ cup (20 g) whole psyllium husks (see note)
• 1 cup (140 g) tapioca starch
• ¾ cup (105 g) sorghum flour
• ½ cup (80 g) brown rice flour, plus more for dusting
• ½ cup (75 g) buckwheat flour
• 2 ½ tsp instant yeast
• 1 ½ tsp salt