GLUTEN-FREE OLIVE OIL BREAD

GLUTEN-FREE OLIVE OIL BREAD image

Yield 4 1 lb loaves

Number Of Ingredients 11

Ingredients

1 C brown rice flour
1/2 c soy flour
1 C tapioca starch (tapioca flour)
3 1/2 C cornstarch
2 T granulated yeast
1 T kosher salt
2 T xanthan gum
2 1/2 C lukewarm water
4 eggs
2/3 C olive oil
2 t white or cider vinegar

Steps:

1. Stir together flours, tapioca starch, yeast, salt, and xanthan gum in a large bowl. 2. Combine the liquid ingredients. Gradually mix with the dry ingredients. 3. Cover bowl loosely with plastic wrap, and let rest at room temperature for at least 2 and up to 20 hours. If the dough rises too fast, finish proofing in the refrigerator. 4. The dough can be used immediately after the initial rise, or stored, loosely covered, in the refrigerator. The flavor, however, is best if dough is allowed to proof for at least 24 hours. Use dough within 7 days. 5. When ready to bake, use dampened hands to separate a 1-pound (grapefruit-sized; 450 grams) piece from the dough. Shape it into a ball. 6. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough). 7. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below. 8. Slide the loaf directly into the hot dutch oven, replace lid and bake. Alternately, place loaf onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) and pour one cup hot tap water into the broiler tray and quickly close the oven door. 9. Bake for 30 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time. 10. Allow bread to cool on a rack before slicing.