First off you need to make the starter:
Combine in a glass container:
1tsp traditional yeast, 1 tsp sugar, 1 1/4c warm water (use boiled & cooled – must be just warm to touch or you will kill the yeast). Let sit and bubble for about 10 minutes. Add 1/2cup each of of sorghum and brown rice flour. Cover with a light towel or cheesecloth. Let sit in a warm corner on the counter.
Daily- stir in 1/4cup of alternating brown rice flour and sorgum flour and 1/4cup warm water. Do this for 4-7 days (until you have the time to bake the bread)
The day before you want to bake bread, add 1/4cup EACH brown rice and sorgum flour, plus 1/2cup warm water.
After you take out the starter you need for the bread, add your usual 1/4cup flour & water
To make the bread
Add 1 1/2tsp yeast, 1Tbsp sugar with 1/2cup warm water. Let sit until bubbly.
Blend in: 1 1/2c starter, 1 egg, 2Tbsp oil.
Beat in 1cup GEMS flour, 1tsp salt, 2tsp xanthan or guar gum, 1/4cup sorgum flour, 1/4cup white rice flour
, 1/4c potato starch and 1/4c tapioca starch. Beat with hand blender if possible until thick and creamy.
Line a 8-9″ round baking tin with parchment paper (or grease the bottom and sprinkle with corn meal)
Smooth dough into a rounded shape, cover with a towel. Let rise for 30 minutes-2 hours, it won’t necessarilydouble, but it will rise about 1/4-1/2 of what it was when you started.
Preheat the oven to 425degrees for 15-20 minutes. Bake for 20 minutes, then turn the temperature down to 350degrees and bake for another 20-30 minutes, or until it sounds mostly hollow. Let cool in pan.