Pão sem glúten e lactose com Farinha de Mandioca Puba

1 cup puba flour 1/2 cup cornstarch 1/3 cup sweet cassava starch 1/4 cup flaxseed flour 1 teaspoon salt 1 teaspoon xanthan gum 1 tablespoon sugar or other sweetener 1 teaspoon biological yeast 45 ml oil 1/4 cup sunflower seeds 2 eggs 110 ml water + or - it may take more or less it will depend on the size of the egg I created this recipe like this from the little I know about puba flour but it may be different with just the starch and cassava starch but it may end up as a bread without nutrients ... Due to the amount of comments I will leave some tips here I fermented for 9 hours in the refrigerator on the top shelf the one that is warmest but this depends on the model of the refrigerator if your freezer is on the top the top shelf is the coldest If your refrigerator has two doors one side is freezer the other refrigerator the last one on top is the coldest first on top of the drawers and the coldest one you can ferment for 24 hours. In the one that is less cold you can ferment for 12 hours, I fermented for 9 hours because I work I took it out earlier and it worked. Another tip if you are going to make wet puba, it is a fermented flour, it may take less time to ferment, please test it if you have access and tell me, I would love to know :))