Ingredients
Scale
- 2 cups gluten-free flour blend
- 1/2 cup tapioca starch
- 1 tablespoon instant yeast
- 1 tablespoon sugar or honey
- 1 teaspoon salt
- 1 1/4 cups warm water
- 2 tablespoons olive oil
- 2 egg whites or 1/4 cup aquafaba
- 1 teaspoon xanthan gum (optional)
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and place an empty baking sheet on the bottom rack.
- In a bowl, whisk together the gluten-free flour blend, tapioca starch, instant yeast, salt, and xanthan gum if using.
- In another bowl, mix warm water, olive oil, sugar or honey, and egg whites or aquafaba.
- Combine the wet and dry ingredients, stirring until smooth and sticky.
- Fold in the chopped rosemary, garlic powder, and black pepper, tasting for seasoning.
- Scrape the batter into a greased loaf pan and smooth the top.
- Cover loosely and let rise in a warm spot for 35 to 45 minutes, until puffy.
- When ready, pour a cup of hot water onto the preheated sheet below and place the loaf in the oven.
- Bake for 25 to 35 minutes until golden on top and firm around the edges, with an internal temperature of 205°F to 210°F (96°C to 99°C).
- Cool in the pan for 10 minutes, then remove and cool fully on a rack before slicing.
Notes
For best results, allow the loaf to cool fully before slicing to get clean cuts. Storage: Slice and keep at room temperature for up to a day, or freeze with parchment between slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free