Ingredients
Scale
- 1 1/4 cup brown rice flour
- 1 1/4 cup tapioca flour
- 1/2 cup sorghum flour
- 1 Tbsp xanthan gum
- 1 Tbsp dry yeast
- 1 tsp salt
- 1 cup rice milk
- 1/3 cup water
- 1 large egg
- 2 Tbsp oil – combination of sun dried tomato oil and olive oil
- 1 tsp apple cider vinegar
- 2–3 Tbsp fresh rosemary, finely chopped
- 2 Tbps oil-packed sun dried tomatoes, finely chopped
- Olive oil and coarse salt – optional
- Spray oil for bread pan
Instructions
- Bring all ingredients to room temperature
- Pour rice milk and water into a glass container, microwave until warm (30 seconds for my micro)
- Stir in oils, egg, and vinegar
- In bowl of a stand mixer, combine the 3 flours, salt, xanthan gum, and yeast
- Stream in the liquids while mixing on low speed
- Scrape down the bowl
- Turn mixer on high, beating dough for 3 minutes
- Add the tomatoes and rosemary and mix for another minute
- Scoop into sprayed bread pan, smoothing surface with a wet spatula
- Drizzle with olive oil and sprinkle with coarse sea salt, if desired
- Preheat oven to 350 degrees
- Let dough rise in a warm place for 30 minutes
- Bake for 1 hour, then remove from pan and cool completely on a rack, covered by a towel
- Prep Time: 40 mins
- Cook Time: 1 hour
