I found this recipe and of course had to try it, but with my own modifications. Hubby and child approved. Apparently it’s very close to the real thing, but it only takes about 12 hours from start to finish and no sourdough starter required!
1/4c flax meal (ground chia seed may be substituted, but it’s not as nice)
3/4c hot water
3c sorghum flour
1c sweet rice flour (or white rice or brown rice – it works with all)
2c tapioca starch/flour
2Tbsp psyllium husk (this is what makes it mimic the gluten texture!)
2 teaspoons salt
1 Tbsp yeast
2 1/2-3c warm water (or so)
1/4c honey/sugar/maple syrup
In a dutch oven, mix the hot water and flax meal together and let sit about 5 minutes, or until jelled.
Stir in 2cups of warm water, the sweetener and yeast. Let sit until yeast is foamy.
Add in the psyllium husk and mix well, then add all the dry ingredients, adding more water as needed. You want the dough to look like thick porridge -the psyllium husk absorbs moisture quite a bit.
Put the lid on the dutch oven and put in a warm place for 8-12 hours. I leave it in my gas oven overnight.
In the morning, line the pot with parchment paper. Punch the dough down and shape into a ball. Lightly grease the parchment and dough with oil. Put the lid back on and let rise for an hour. (or so)
Bake for 30 minutes in a preheated oven at 450 with the lid on. Remove lid and bake for 30-40 minutes more, or until an instant read temperature registers 200 degrees.
Let cool, and enjoy.