This makes a great appetizer for any ‘company dinner’, (what my mother referred to as a meal where adult guests were coming and everybody’s room had to be clean, hair fixed and best manners at the table!) Serve with a veggie and cheese board and a nice oaky white wine. Leftovers can go in the panini press with feta, salami, tomatoes and a grainy mustard.
Prep Time | Cook Time |
10minutes | 30minutes |
Prep Time |
10minutes |
Cook Time |
30minutes |
Ingredients
- 1 1/3 cups 110°F water
- 2 tbs Active dry yeast
- 1 tbs Honey
- 1 cup Brown Rice Flour
- 3/4 cup Sorghum flour
- 1 1/2 cup Tapioca Flour
- 1 1/2 tbs salt
- 1 tbs Xanthan Gum
- 2 Eggs
- 2 tbs Oil
- 1/2 cup kalamata olives pitted and chopped
- 1 tbs Rosemary chopped
- olive oil and coarse sea salt (to garnish top of loaf/loaves)
Servings:
Ingredients
Servings:
|
Instructions
- Lightly oil a large baking sheet
- Combine the yeast, honey and water. Let the yeast bloom.
- Sift together the flours, salt and xanthan gum.
- Add the oil, and eggs to the bloomed yeast. Stir to combine and then add the flour mixture to make a thick sticky batter. Toss in the olives and rosemary and stir to combine.
- You can make one large loaf from this dough, you can use a loaf pan or you can make a big round loaf. You can divide the loaf into 2 and make 2 smaller loaves. You can use wet fingers to shape and smooth the dough. Place in a warm place to proof for 25 minutes or until just doubled. Right before you pop the bread into the oven, make a few creative cuts in the top with a sharp knife, drizzle with olive oil and sprinkle with coarse sea salt.
- Bake in a Pre-heated 350°F oven until the top is browned and the internal temperature is at least 200°F
Share this Recipe
Leave a Reply