Ingredients:
1 cup sorghum flour
1 cup potato starch (not potato flour!) or tapioca starch
1/2 cup millet flour or certified GF oat flour
2 teaspoons xanthan gum
1 1/4 teaspoon sea salt
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons each: chopped rosemary, thyme, basil
1 tablespoon active dry yeast
1 1/4 to 1 1/3 cup warm water (at 110º F)
A pinch of raw sugar
4 tablespoons extra virgin olive oil
1 tablespoon honey or raw agave nectar
1/2 teaspoon mild rice vinegar or lemon juice
1 free range egg, beaten, or Ener-G Egg Replacer, mixed
A dusting of GF cornmeal
Note: You'll need sliced fresh garlic and tomatoes for topping.
Instructions:
Turn on the oven briefly- just to warm it; then turn it off.
Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.
In a separate bowl, proof the yeast in warm water and pinch of sugar.
When the yeast is poofy, 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.
Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.
Place the pan into the warm oven and allow it to rest and rise for 30 minutes.
Turn on the oven to 375ºF.
Once the oven is 375º put the timer on for 20 minutes. Bake until golden and firm- from 25 to 35 minutes. When you thump it, it should sound hollow.
Remove from the pan as soon as you can handle it, and cool on a wire rack. Slice with a sharp bread knife.
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