Ingredients
Scale
- 90 g brown rice flour
- 60 g tapioca starch
- 30 g oat flour (gluten-free)
- 1 tsp (3.5 g) xanthan gum
- ½ tsp (2.5 g) salt
- 6 g sugar
- 3.5 g active quick dry yeast (½ packet)
- 120 ml warm water (100-105F)
- 15 ml olive oil
- Superfine white rice flour, for dusting
Instructions
- Mix warm water + sugar + yeast in a small bowl; wait 5–10 min until bubbly. (If it doesn’t bubble, then try again. Yeast was bad or water not the right temp).
- Mix flours, xanthan gum, and salt in a large bowl.
- Pour yeast mix into large bowl, add oil, stir into sticky dough.
- Cover and rest 15-20 min.
- Dust surface, fold and roll dough to about 12–14 inches long.
- Let shaped loaf rest 10–15 min.
- Preheat oven 425°F. Lightly brush loaf with water. Make 3 quick, shallow slashes on top using a sharp knife—just cut the surface, don’t press hard.
- Bake 25–30 min until golden and internal temp reaches 205°F.
- Cool on a wire rack before slicing.