A tasty side dish or appetizer to accompany some GF Lasagna.
3 ½ C all-purpose gluten free flour
2 t xanthan gum
¼ t cream of tarter
2 T of sugar
2 t active dry yeast
1 T of kosher salt
½ t of apple cider vinegar
1 extra large egg white
1 C warm water
4 T of extra-virgin olive oil
What To Do:
Step 1: With a stand mixer, using the paddle attachment (not the hook thingy and not the whisk but that other guy) mix the flour, xanthan gum, cream of tartar, sugar, yeast and salt until combined.
Step 2: Add the vinegar and egg white and mix until combined using a low speed. While still on low, slowly add the water, followed by the olive oil. Next, turn your mixer up a couple notches and mix for 6 minutes.
Step 3: Remove your mixing bowl from the stand and drizzle the dough with enough olive oil to coat the outside, while turning it gently and shaping it into a ball (if it’s sticky – wet your hands). Cover and let rise in a warm, moist (that is such a gross word and I do apologize for using it) place for 40 minutes. By then your dough should be almost double in size.
Step 4: Preheat your oven to 400 degrees. Cover a clean and dry surface with parchment paper and place your dough in the center. With another piece of parchment paper on top, roll out your dough to fit your baking pan. You can also do this directly in your baking pan, if you’re feeling gutsy. As you can see here – I’m a wuss.
Once your dough is fitted for your pan, you can squish down making it as level as possible. With your fingers, dimple as little or much as you’d like.
Then, brush with olive oil and season as desired. I sprinkled it with garlic powder, rosemary, oregano and parmesan.
Step 5: Bake for 15 minutes or until lightly golden brown.
*Note...for those who aren’t accustomed to that ‘gluten free taste’ this may not be your favorite of the GF Recipes’ on here...my guinea pigs found that dipping the bread in oil and vinegar was just the solution.