Directions
- Whisk together the flours and dry ingredients in a large mixing bowl, including fresh chopped rosemary.
- Proof the yeast in warm water and pinch of sugar.
- When the yeast is foamy, pour the mixture into the dry ingredients. Add the olive oil, honey, vinegar, and egg or egg replacer.
- Stir to combine. The dough should be sticky, it doesn't really feel like typical wheat bread dough- more like a thick muffin batter.
- Scoop the dough into a 9-inch cake pan dusted with cornmeal.
- Using wet hands pat and shape the dough into a rounded loaf.
- Sprinkle with chopped rosemary and fresh garlic; and a little Olio Himalayan Pink Sea Salt .
- Place the pan into the warm oven and allow it to rest and rise for 20 minutes. Turn on the oven to 375ºF.
- Start timing the baking when the oven comes up to temperature. Once the oven is 375 degrees F, put the timer on for 25 minutes. Bake until golden and firm.
- Remove from the pan as soon as you can and cool it on a wire rack. Slice with a sharp bread knife.
Recipe adapted by Beth Scanlon, CC, Food Fare Carterers, from Gluten-free Goddess.com