4 ½ teaspoons active dry yeast
5 cups warmed filtered water
1 ½ teaspoons honey
1 ½ cups superfine brown rice flour
1 ½ cups sorghum flour
1 cup tapioca starch
¾ cup potato starch
4 ½ tablespoons psyllium hisk powder
2 teaspoons salt
1 tablespoon olive oil
Dissolve yeast in water, then add honey and whisk, let sit for 15 minutes, until frothy.
Whisk together flours, starches, p powder and salt. Add yeast and olive oil, mix about 3 mins until dough is smooth. Add more water or flour if necessary.
Cut dough into 4 equal pieces. Roll each into a ball, place on baking sheet 3 inches apart, cover loosely with a clean towel. Let proof 45-60 minutes. If have time, transfer to fridge for up to 24 hours. Room temp for 30 mins before baking. Dough may take longer than regular to bake. Can preheat for 15 mins.