A unique blend of potato starch and sorghum, tapioca, and rice flours creates the air pockets and light texture indicative of this popular oven-baked bread that's as good as any authentic version served in the bistros of Italy. It's a must-have with a bowl of gluten-free linguine and a glass of red wine.
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3.9 ounces potato starch (about 3/4 cup)
3.15 ounces sweet white sorghum flour (about 3/4 cup)
Dissolve yeast in 1 1/4 cups warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, xanthan gum, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, 3 tablespoons oil, 1 teaspoon rosemary, potato, and egg; beat until blended. Gently fold in olives and garlic.
Spoon batter into a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 400°.
Turn dough out onto a baking sheet coated with cooking spray; shape into an 11-inch round. Brush top of bread with 1 tablespoon oil. Sprinkle with 2 teaspoons rosemary and cheese. Bake at 400° for 35 minutes or until golden brown and loaf sounds hollow when tapped.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.