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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
1 hr 50 mins
Yield:
Serves 14 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

165 calories; fat 6.5g; saturated fat 1g; mono fat 4.4g; poly fat 0.7g; protein 2.4g; carbohydrates 25g; fiber 1.4g; cholesterol 14mg; iron 0.6mg; sodium 229mg; calcium 27mg.
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