320 grams white rice flour
100 grams sorghum flour
50 grams oat flour
70 grams tapioca flour
80 grams potato starch
12 grams psyllium husk powder
1½ teaspoons salt
12 grams honey
1½ teaspoons yeast
16 - 18 ounces water
¼ cup grain blend (optional)
Egg
Combine the white rice flour, sorghum flour, oat flour, tapioca flour, potato starch, psyllium husk powder, and salt. Mix well. Add the yeast and mix well. Add the honey and 16 ounces of water to the flour mixture. Mix until it is well combined. Add a little more if the dough is too stiff. It’s fine to use a mixer, but it’s not necessary. Conventional bread is kneaded to develop the gluten, which gives the bread structure. Since this is gluten-free, kneading is not necessary.
Place the dough in a bowl with a lid or cover with plastic wrap. Let it rise for 2 hours.
After it rises for 2 hours, refrigerate the dough for at least 2 hours, but up to a week.
When you are ready to bake the bread, preheat the oven to 450oF. Make sure that there is a rack in the middle of the oven and another rack on a lower level.
Line a sheet pan with parchment paper. Add the grain blend to the dough and mix well. Shape the dough. Loosely cover with plastic wrap and let it rise at room temperature for 40 minutes.
After 40 minutes, beat the egg and brush it onto the surface of the dough.
Place the sheet pan with the dough on the rack in the middle of the oven. On the lower rack, place a pan that is at least 1” deep and add 1 cup of water to it. Close the door, and let the bread bake for 35 – 40 minutes.
Let the bread cool for at least 15 minutes before cutting. Gluten-free baked goods need time to develop structure as they cool.
Note: You can substitute amaranth flour for the sorghum flour. It will give the bread a different taste, but it's still very good.