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Ingredients

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• 1 ½ cups dairy-free milk ((heated to 110 degrees F // plain, unsweetened // we used almond))
• 3 Tbsp cane sugar ((ensure organic if vegan))
• 2 ¼ tsp active dry yeast ((1 packet yields ~2 ¼ tsp or 7 g))
• 1 Tbsp psyllium husk powder*
• 1 ½ cups brown rice flour
• 2/3 cup almond flour* ((we like Wellbee’s))
• 1/2 cup potato starch ((NOT potato flour))
• 1 tsp sea salt
• 6 Tbsp melted vegan butter
• 2 tsp apple cider vinegar
• Sesame seeds ((for topping // optional))