Gluten-Free Rosemary Rustic Bread

Ingredients:

1 cup sorghum flour

1 cup potato starch (not potato flour!)

1/2 cup millet flour

2 tsp. xanthan gum

1 tsp. dried minced onion

1/2 tsp. garlic powder

2 tsp. dried thyme

2 Tbsp. fresh chopped rosemary or 2 tsp. dried rosemary

1 Tbsp. active dry yeast

1 1/4 to 1 1/3 cup warm water (at 110 degrees F)

A pinch of raw sugar

1 Tbsp. honey or raw agave nectar (this helps bind and keep texture moist)

1/2 tsp. mild rice vinegar (or lemon juice)

1 free range egg, beaten, or Ener-G Egg Replacer , mixed

1 Tbsp. fresh rosemary, chopped

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