A versatile, moist gluten-free bread.
2 teaspoon active dry yeast
2 Tbsp sugar
1½ cups lukewarm water (not hot, it will kill the yeast)
1¼ cups garbanzo flour
1 cup tapioca flour
½ cup white rice flour
1 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon apple cider vinegar
In a bowl, lightly mix yeast, sugar and water. Let sit until foamy (about ¼ - ½” 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.