Whisk together these dry ingredients in a large mixing bowl:
1 cup sorghum flour
1 cup potato starch (not potato flour!)
2 teaspoons xanthun gum
1/ 1/4 teaspoon sea salt
1 teaspoon dried minced onion
2 teaspoons dried thyme
2 teaspoons dried basil
1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
A pinch of sugar
When the yeast is poofy, pour the mixture into the dry ingredients and add:
4 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon lemon juice
Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough- more like a thick muffin batter.
Place dough on baking stone cover with parchment paper
Using wet hands pat and shape the dough into a rounded loaf.
Put the pan into a warm oven and allow it to rise for 20 minutes. Turn on the oven to 375 degrees F.
Start timer when the oven comes up to temperature. Once the oven is 375 degrees, put the timer on for 25 minutes. Bake until golden and firm.
Remove from the bread and cool it on a wire rack. Slice with a sharp bread knife.
