Steps:

1. Combine the yeast, sugar, and 3/4 cup of warm water to a bowl (Warm water= as hot as the tap will run). Set aside for 15 minutes. 

2. Add 1 cup of lukewarm water to psyllium husk in a small bowl and mix together. This will start to gel very quickly. 

3. In a large mixing bowl, combine sorghum flour, brown rice flour, potato starch, salt, xantham gum, sunflower seeds, and flax seeds. Once ready, add in yeast mixture, psyllium gel, and apple cider vinegar. 

4. Knead the dough by hand in the bowl or with a dough hook in a mixing bowl. Since there is no gluten in the bread, the kneading process is more to incorporate all of the ingredients. The dough will remain sticky and be hard to manage into a tight ball with your hands, but mix for about 10 minutes or until it starts to pull away from the sides. At this point my dough looked a little dry so I added another 1/4 cup of warm water.  

5. Using a rubber spatula, try to shape the dough into as much of a singular ball as you can. Lightly oil another bowl and place the dough into it. Top with a damp towel and place in a warm spot (or set your oven to proof if it has that option) for 1 hour. 

6. After the first proof, the dough should come together a bit more. Dust another bowl with brown rice flour. Using your hands or a rubber spatula, attempt to shape the dough into another tight ball. Place it into the floured bowl, seam side up. Top with a damp towel and proof in a warm place for 1 hour. 

7. Preheat the oven to 480°F. You can bake the bread in a cast iron skillet, a dutch oven, or if you don't have either of those on a baking sheet (I used a cast iron skillet). Set the oven shelves so that one is in the middle of the oven, and another is just below that. If you are proofing in a cast iron skillet or a baking sheet, fill a baking sheet with water and put it on the lower shelf to create steam during baking. If you are using a dutch oven, you will place ice cubes inside the dutch oven below the parchment paper. 

8. Once the bread has proofed, place it onto a piece of parchment, seam side down. Score the top of the loaf using a razor or sharp knife. Place the loaf and parchment into whatever baking dish you are using. 

9. Bake for 20 minutes at 480°F. Then remove the water baking dish, lower the heat to 450°F, and bake for another 45 minutes or until the bread sounds hollow when you tap on the bottom.

10. Allow the bread to cool completely before cutting into it and enjoy! Company policies – Are there company policies that are particularly important to your business? Perhaps your unlimited paternity/maternity leave policy has endeared you to employees across the company. This is a good place to talk about that.