20 May Gluten Free Crusty Bread
Time 3 hrs 40 mins
1 cup brown rice flour
¾ cup sorghum flour
1 ½ cup tapioca flour
1 package of active dry yeast
1 ½ tsp Celtic sea salt
1Tbs xanthan gum
1 1/3 cup lukewarm water
2 Flax eggs at room temperature (2 tbs ground flax, 6 tbs of water, allowed to sit for a few minutes to form a slight gel)
1 Tbs maple syrup (or other sweetener of your choice)
¼ cup extra virgin olive oil + more for drizzling
Into lukewarm water add yeast and maple and allow to proof for a few minutes.
Mix flours, salt, and xanthan gum. Add in wet ingredients. Mix until it comes together. It won’t be thick like regular bread. It is sticky and not really solid. Place in a clean bowl and allow to rise for two hours covered with a towel. After this you can refrigerate the dough for up to a week!
Make a boule shape of half the dough (you may need to wet your hands because the dough is sticky) and allow to rest for 40 minutes. Preheat the oven to 450 degrees F, and put in a dutch oven with a lid or a pizza stone.
Make a few ¼ inch cuts across the top and sprinkle with oil. I also sprinkled oil in the bottom of the pan. Bake for 35 minutes with the lid on, if you use a dutch oven. If you want the bread extra crusty you can add a baking dish of ice cubes on the rack below to steam. I tried this and it came out with a nice crunchy crust. Allow to cool for 15 minutes.