3/4 cup warm water (110º)
1 teaspoon sugar
2 large eggs
2 tablespoons olive oil
1/2 teaspoon cider vinegar
1 1/2 teaspoons dry yeast
1 cup brown rice flour or sorghum flour*
1/2 cup tapioca flour*
1 teaspoon unflavored gelatin powder
1 1/2 teaspoons xanthan gum
1 teaspoon dried rosemary leaves
1/2 teaspoon onion powder
3/4 teaspoon salt
Topping
1 1/4 teaspoons Italian Seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 teaspoon sugar
2 large eggs
2 tablespoons olive oil
1/2 teaspoon cider vinegar
1 1/2 teaspoons dry yeast
1 cup brown rice flour or sorghum flour*
1/2 cup tapioca flour*
1 teaspoon unflavored gelatin powder
1 1/2 teaspoons xanthan gum
1 teaspoon dried rosemary leaves
1/2 teaspoon onion powder
3/4 teaspoon salt
Topping
1 1/4 teaspoons Italian Seasoning
1/4 teaspoon salt
1 tablespoon olive oil
Preparation
This bread is so versatile! Slice it in narrow wedges and serve with extra-virgin olive oil for dipping--just like in Italian restaurants. Or, slice it horizontally for sandwiches. It also makes great sandwiches for afternoon tea. One enterprising cook bakes it with the traditional turkey stuffing herbs/spices (rather than the Italian herbs used here) and then uses it to stuff the holiday turkey.
*Available at natural food stores or on-line at www.bobsredmill.com, www.glutensolutions.com, or www.missroben.com
1. Combine all bread ingredients in medium mixer bowl. Beat with electric mixer (regular beaters, not dough hooks) for 2 minutes. Dough will be soft and sticky.
2. Transfer dough to greased 11 x 7-inch nonstick pan. Cover with aluminum foil and let rise in warm place for 30 minutes or until desired height.
2. Preheat oven to 400°. Sprinkle with topping ingredients. Bake 15 minutes or until golden brown. (A sprinkle of Parmesan cheese is optional.) Makes 11 x 7-inch loaf. Serves 6.
