Photo: Oxmoor House
Hands-on Time
30 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 14 (serving size: 1 piece)

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.

How to Make It

Step 1

Dissolve yeast in 1 1/4 cups warm water in a small bowl; let stand 5 minutes.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 400°.

Step 5

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.

Gluten-Free Baking

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