Gluten Free White Bread

20 g (4 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 17g.)

360 g (1½ cups) lukewarm water

145 g (1¼ cups) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

145 g (1 cup + 1 tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

50 g (⅓ cup + 1 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

15 g (1 tbsp) caster/superfine or granulated sugar

8 g (1½ tsp) salt

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

15 g (1 tbsp) olive oil

8 g (1½ tsp) apple cider vinegar

1 US large/UK medium egg white, whisked, for brushing the bread before baking

Directions at theloopywhisk.com

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