Today was a rainy, gloomy and -as Winnie the Pooh would say- blustery day in Chicago. It was sunny just long enough for me to take a bike ride and get my favorite latte, and then the clouds moved in.
So, what to do on a day like this? Well as it happens, the movie Julie and Julia was on TV and after watching a Julia Child inspired movie what is there to do…..well, cook of course! And the perfect comforting type of baking for me has always been bread. The problem is since going gluten free, though, baking bread just isn’t as satisfying. Until now.
I originally developed this recipe for an article in Today’s Chicago Woman, a Chicago publication written by women for women. And since I usually stick to whole foods like rice and beans for my starch I sometimes forget how delicious this bread is, especially right from the oven. And like most breads, it is best eaten right out of the oven. Nice and warm and with a little spread of butter that melts in like an ice cube on a hot day. But the next few days it is just as tasty, just be sure to toast it a bit and then gobble up!
- 3/4 cup brown rice flour
- ¼ cup quinoa flour
- ½ cup tapioca starch
- 2 t. xanthan gum
- 1 T. instant yeast
- ½ t. sea salt
- 2 T. honey
- ¾ cup water
- 1 t. rice wine vinegar
- 2 T. extra virgin olive oil
- 2 eggs
- 2 T. unsalted butter, melted
- coarse sea salt
- In small bowl mix together dry ingredients from brown rice flour to sea salt. Set aside.
- In a stand mixer, fitted with the paddle attachment, mix together the remaining ingredients (honey through eggs) until blended thoroughly.
- Slowly sprinkle in the dry ingredients and blend on low speed until all incorporated. Turn up to medium and mix for 3-4 minutes.
- Divide batter into two. Using wet hands, press each half into a 9×9 glass pan that has been lined with parchment paper. Using a fork, poke a few holes all over the bread.
- Cover with plastic wrap and set somewhere slightly warm to rise for 30-45 minutes.
- Preheat oven to 350. Once finished rising, brush each with a bit of the melted butter and sprinkle with sea salt.
- Bake at 350 for 14-18 minutes until top is lightly golden. Cool at least 30 minutes and eat as is or use as sandwich flatbread. (Wrap tightly in plastic wrap to store, will last 3-4 days. It’s best warmed)