Combine sorghum flour, brown rice flour, baobab boost powder, mineral salt and xanthan gum in bowl of your stand mixer, whisk to combine well.
Add olive oil and 1 cup of warm water plus 2 TBS apple cider vinegar to the flour mixture and use the lowest setting to mix everything together well. Cover and allow to sit for 24 hours.
The next day.
Warm ⅓ cup water to 90-115 degrees, add honey, yeast and psyllium husk. allow to proof for 5 minutes.
While yeast is proofing, add golden flax and baking powder to the flour mixture and using the next to lowest setting on your mixer combine with the soaked flour. After yeast mixture has proofed, pour in a steady stream into the mixer bowl using the lowest setting. Then move up to the next speed and kneed your dough for about 3-5 minutes.
Line your bread pan with parchment and spray with coconut oil spray.
Place dough into your bread pan and smooth the top with wet fingers. Allow to rise for 60 minutes
Heat your oven to 400 degrees, place bread pan into the oven and lower the temperature to 350 degrees and bake for 30 minutes
Allow bread to cool for 10 minutes in the pan, then remove to cooling rack and allow to cool fully before slicing.
To Bake In Your Air Fryer:
Preheat air fryer to 400 degrees. place bread pan on the lowest shelf position and lower the temperature to 325 degrees. Allow to bake for 20 minutes.
* you may need to cover your loaf with parchment paper to prevent over browning.
Notes
You may need to cover your loaf with parchment paper to prevent over browning. You can proof your bread in your air fryer ~ see how to do this in the blog post.