Ingredients

The following ingredients have 1 Servings
  • 1 1/2 cups brown rice flour
  • 1 cup tapioca flour
  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 4 tbs coconut sugar
  • 2 tbs polenta
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp xanthan gum or guar gum or psyllium husk powder
  • 1 tsp baking soda
  • 1 packet (or 2 1/4 teaspoons active dry yeast)
  • 1/2 cup milk of choice
  • 1/2 cup plain Greek yogurt
  • 2 large eggs (beaten)
  • 1/4 cup olive oil
  • 2 tsp apple cider vinegar
  • a handful seeds (I use poppy & sesame seeds, for topping)
  • a handful coarse sea salt (for topping)

Instruction

  • In a large mixing bowl combine dry ingredients brown rice flour through yeast. Stir to combine.
  • In another mixing bowl combine wet ingredients milk through vinegar. Whisk to combine.
  • Pour your wet ingredients into your dry and mix until a smooth dough forms.
  • Place dough onto a well floured surface and knead for 1-2 minutes. Form dough into a ball.
  • Place your boule into a cast iron skillet, cookie sheet or cake pan.
  • Using a wet knife slice a “X” into the top of the dough.
  • Sprinkle top with sea salt and seeds of choice.
  • Cover dough, place in a dark, warm place and let rise for one hour (or until doubled in size).
  • When you are ready to bake, preheat oven to 350°F.
  • Uncover your dough, lightly spray or sprinkle with water and place into preheated oven.
  • Bake for 35 minutes or until edges are golden and the bread makes a hollow sound when you tap it.
  • Let cool before slicing and serving.
  • Enjoy!