Mix sorghum and sweet rice flours with tapioca and potato starches in a stand mixer bowl. If you would like to add salt
Mix yeast and sugar with warm water, and let sit about 5 minutes to allow yeast to bloom.
In a small bowl, mix psyllium husk with 1/4 cup of room temperature water and apple cider vinegar. Let sit until psyllium husk hydrates, and turns into a gel, about 1-2 minutes.
Add yeast and psyllium mixtures to dry ingredients and mix until dough starts to form and pull away from the sides of the mixing bowl. If necessary, add 1-2 teaspoons of sweet rice or sorghum flour until the dough.
Let dough proof for about 40 minutes in a warm place, covered with plastic wrap.
Prepare Water Bath
In a medium sized pot, bring 10 cups of water with baking soda, salt, and sugar to a boil.
Prepping and Boiling the Bites
Roll out quarter sized balls of dough.
This is totally optional, but if you would like “split-top” bites, mark the bites with a paring knife or lame prior to boiling.
Boil the bites, 4-6 at a time in the water bath for 30 seconds on each side.
Remove bites from water bath with a slotted spoon and place on baking sheet.
(Photo shows post-water bath and pre-water bath bites.)
When all bites have been boiled, spray them all with coconut spray and sprinkle with coarse sea salt (or sesame seeds, poppy seeds, everything seed mix – or your favorite pretzel topping).
Baking the Bites
Preheat your oven to 400 degrees F, and place the rack in the center position.
When you are ready to bake the bites, place the prepared tray in the oven, and immediately turn the oven down to 375 degrees F.
Bake the bites for 25-30 minutes, or until they are deep caramel brown in color.
Let bites cool for 5 minutes on the tray, and then enjoy them immediately with your favorite dipping sauce!