Ingredients
The following ingredients have 1 Servings
- 150g active gluten-free sourdough starter, it should be at peak rise and super bubbly, see Notes
- 100g filtered water
- 80g superfine brown rice flour
- 20g psyllium husk, the whole husks, not psyllium husk powder
- 20g maple syrup or honey
- 300g filtered water
- 8 to 15g olive oil, optional, helps soften the crust slightly
- 80g potato starch, not potato flour!
- 60g tapioca flour or arrowroot flour
- 80g sorghum flour
- 65g to 80g superfine brown rice flour, if you’re having issues with gumminess, use the higher amount of flour
- 12g sea salt
