Ingredients
- Brown rice flour
- White rice flour
- Millet flour
- Sorghum flour
- Quinoa flour
- Amaranth flour
- Potato starch
- Tapioca starch
- Arrowroot starch
- Xanthan gum
- Psyllium husk
- Eggs
- Apple cider vinegar
- Molasses
- Olive oil
- Water
- Salt
Instructions
- Combine flour blend with 80% of the total water and let rest for 30-60 minutes.
- Add remaining ingredients and mix until dough is smooth and elastic.
- Allow to ferment at room temperature for 2-4 hours, depending on the environment.
- Shape the dough and place it in a banneton proofing basket.
- Proof for 1-2 hours or until dough has doubled in size.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Score the top of the dough and place it in the hot Dutch oven.
- Bake covered for 20 minutes, then remove the lid and bake for an additional 25-30 minutes until golden brown.
- Cool on a wire rack for at least 2 hours before slicing.
Notes
Always measure ingredients by weight for best results. Use a combination of binding agents for optimal structure.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg