Sourdough

Flour Mix (see Notes for options)

• 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

Yeast bread GF

https://theloopywhisk.com/2020/04/02/ultimate-gluten-free-bread/

• ▢ 130 g (3/4 cup + 3 tbsp) buckwheat flour
• ▢ 100 g (1/2 cup + 3 tbsp) potato starch (NOTE: this is different from potato flour)
• ▢ 90 g (1/2 cup + 2 tbsp) brown rice flour (needs to be very finely ground, “superfine”)
• ▢ 10 g (2 tsp) table or sea salt

v1 - 1/2 sorhum 1/2 buckwheat mix - original variant, delish v2 - tapioca instead of potato starch - this worked fine i think, bit moister? v3 - oat flour instead of buckwheat - soft, tasty, maybe not as hardy as the soghum/buckwheat mix v4 -

My blend for yeast bread

potato starch-arrowroot-tapioca combo 140g brown rice flour -> add 10g sorghum 80g -> add 45g buckwheat salt - leave as is