This bread is so simple you'll wonder where it's been your whole life. It's Kombucha, eggs and flour and a little of what you fancy to jazz it up. Unlike shop bought bread or even other home recipes, you're using more than one fermentation micro-organism (Kombucha), which means you'll be producing lots more and varied bioactive substances. You can keep a portion of this mixture in the fridge as a starter culture for when you want to make another batch. The longer you leave the mix to ferment the more bioactive substances you'll get. Although watch out, as the longer you leave it the more tarte/sour the mixture becomes.

The quantities are not really that important. It is more important to understand the texture needed to produce your preferred bread. When using gluten free flour your mixture needs to be a lot softer and almost runny to give a light moist dough. If your mixture looks to firm, add more Kombucha. If your mixture looks too runny, add more flour. It's as simple as that. You also don't need to knead gluten free flour.