2 Tablespoons instant yeast (or 2 tsp fresh yeast)
670g lukewarm water
4 Tablespoons psyllium husk
300g brown rice (or use brown rice flour)
220g millet flour, or can use sorghum, amaranth, teff, quinoa, or tigernut flour
380g tapioca starch (or arrowroot)
1 Tablespoon fine sea salt/Himalayan salt (adjust to taste)
4 large eggs
65g olive oil
30g honey
sesame seeds (opt, for top of bread)
** If you haven’t made this bread before, I recommend watching this video first!
Find it online: https://quirkycooking.com.au/2011/06/gluten-free-artisan-bread/