GLUTEN-FREE PERFECT BREAD

This is a bit modified recipe for my favorite gluten-free bread. No gluten, no milk, no eggs.
It is soft and humid and stays like that for 3-4 days, the flavor is balanced and so is its glycemic index. Try yourself and you will fall in love with it, just like me!
For a big loaf you will need:
160 grams of rice flour
140 grams of tapioca starch (or a mixture of 2 gluten-free starches)
120 grams of oat flour
90 grams of buckwheat flour
10,5 grams (1 Tbsp) of xanthan gum
10 grams (1 Tbsp) of ground flaxseed
6 grams of dry instant yeast
9 grams (1,5 tsp) of salt
1 Tbsp of sugar
+600/- ml of lukewarm water
#glutenfreebaking #glutenfreebread #wholegrainglutenfreebread