This crusty loaf looks and tastes like bread from an artisanal bakery. To aid rising, have all the ingredients at room temperature.
Ingredients
- FLOUR MIX
- ¾ cup (4½ ounces) brown rice flour, plus extra for dusting
- 4 teaspoons buckwheat flour
- 2 tablespoons flax meal
- ²⁄3 cup (2½ ounces) tapioca starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- LIQUID INGREDIENTS AND OLIVES
- 2 large eggs
- 1 tablespoon olive oil
- 1 tablespoon honey
- 10 tablespoons (5 fluid ounces) water
- 12 (1½ ounces) pitted Kalamata olives, thickly sliced
Directions
Heat the oven to 400° F. Line a baking sheet with baking parchment.
Combine the flour mix ingredients in a large bowl and stir with a whisk.
In another bowl, whisk the eggs, olive oil, honey and water together. Add the olives.
Pour the liquid ingredients over the flour mix and stir hard to activate the xanthan gum, which will thicken the batter, about 20 seconds. The dough will be very soft and barely hold its shape, but don’t worry.
Heap the dough on the baking sheet. Using a rubber spatula dipped in water, mold gently (don’t squish out the air) into a 7-inch diameter shallow dome. Sift a light dusting of rice flour on top. Slash a diagonal grid pattern on top, making five ½ inch-deep cuts each way. Wipe the knife between cuts, Bake until brown and crusty, 35 to 40 minutes. Let cool on a wire rack.
Cook’s tip: Store sliced in the freezer so you can take out just what you need.
Nutrition Analysis: 210 cal, 7 g fat, 60 mg chol, 530 mg sodium, 33 g carbs, 2 g fiber, 3 g sugar, 4 g protein.
Gluten-Free Living Food Editor Jackie Mallorca has over a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook and Gluten-Free Italian.
