Every bite of this gluten-free bread is fabulous (especially when slathered with butter or olive oil). This makes enough for two small loaves.
Ingredients
160 grams brown rice flour
101.25 grams sorghum flour
180 grams tapioca flour
1 tablespoon yeast
1 ½ teaspoons Kosher salt
1 tablespoon xanthan gum
1⅓ cup room temperature water
2 large eggs
3 tablespoons olive oil
1 tablespoon honey
Instructions
Make the Dough
Combine the dry ingredients in the bowl of an electric mixer, using the paddle attachment.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and combine using medium-high speed; don't overwork the dough.
Remove the bowl from the mixer and cover in plastic wrap; let rest for a few hours on the counter.
After the initial rest, move the bowl to the refrigerator and let rest at least 24 hours.
On Baking Day
Remove the dough from the refrigerator and divide in half. Either return one half to the refrigerator to use within the next week, or freeze.
Using wet hands, form the remaining half into a rounded dome.
Let the dough rest on a piece of parchment paper, covered in plastic wrap, for 90 minutes.
An hour before baking, set a 5-quart cast iron Dutch oven into a cold oven; preheat the oven to 500°.
Once the oven is ready, carefully remove the pot from the oven. Before setting the dough into the pot, discard the plastic wrap and then slash the dough in three or four spots along the top. Grab two sides of the parchment paper and carefully lower the dough into the pot. Bake for 20 minutes, with the lid on.
Once the dough has baked for 20 minutes, remove the lid and reduce the heat to 450°. Bake for 15-20 minutes more, until the internal temperature of the bread reaches 200°.
Let cool completely on a cooling rack before serving.