Preparation Steps

• In the bowl of a stand mixer, combine the gluten-free flour blend, tapioca starch, yeast, and sugar. Mix well.
• Add salt to the mixture and whisk again to distribute evenly.
• Add lukewarm water, olive oil, egg yolks, and honey to the dry ingredients. Mix on medium speed to form a dough.
• Transfer dough to a lightly oiled bowl, cover, and refrigerate for at least 1 hour until firm.
• Divide chilled dough into 3 equal portions and roll into strands. Braid the strands and place on a parchment-lined baking sheet.
• Cover loosely with plastic wrap and let rise in a warm place until doubled in size.
• Preheat the oven to 350°F (175°C). Brush the braid with egg wash and sprinkle with seeds if desired.
• Bake for 30 minutes, then rotate the baking sheet and bake for an additional 15-20 minutes until golden brown.
• Let cool on the baking sheet for 20 minutes, then transfer to a wire rack to cool completely before slicing.