it’s important to understand that GF recipes are extremely picky and it’s not as easy to swap ingredients as with traditional recipes. Honey is a sweetener and it will help the yeast, you can use regular sugar if you are not able to find honey. As for the XG to PH they don’t have idential properites so I cannot advise on that swap, Please come back and report what works for you!

One more question: Having had problems with xanthan gum in the past, could it likely work to replace the 2 tsp of xanthan gum with 3.5 tsp of psyllium husk to get the same result with less cake-like texture than a full 2X replacement for the xanthan gum, or maybe 4 tsp of psyllium husk and not add more yeast, to get a bit more airy than your recipe while still getting very close to yours?

I’m learning how to deal with gluten free cooking. lol

sure!

You are welcome to use any of my recipes as a starting point to create one that fits your needs better. I cannot speak to a sub since i have not tested any variation with an alternative.