70g Sorghum flour
60g rice flour
140g potato starch
60g tapioca starch
4 eggs
10g fresh yeast (3g quick dried - hald heaped teaspoon should be 3 g dried yeast)
80g tepid water
30g light muscovado sugar
4 tsp psyllium husks
2tsp liquid pectin
8g sea salt
150g unsalted butter
for the glaze topping 1 egg beaten pearl sugar for sprinkling optional
The full method is in River Cottage Gluten Free by Naomi Devlin, a book sold by Shipton Mill