A versatile, moist gluten-free bread.
2 tsp active dry yeast
2 Tbsp sugar
1 1/2 cups lukewarm water (not hot, it will kill the yeast)
1 1/4 cups garbanzo flour
1 cup tapioca flour
1/2 cup white rice flour
1 tsp sea salt
1 tsp xanthan gum
1 tsp apple cider vinegar
In a bowl, lightly mix yeast, sugar and water. Let sit until foamy (about 1/4 - 1/2” of foam). This is called proofing the yeast.
In a separate bowl, mix flours, salt and xanthan gum.
Once yeast is proofed, add it to the mixture of dry ingredients. Also add eggs and vinegar.
Mix well – dough will be moist and requires no kneading.
Move mixture to pan(s) and let rise about 25 minutes.
Bake at 400⁰F for 30-40 minutes, checking frequently when close to done.