Salt and Rosemary Gluten Free Bread

I’m usually not a fan of oven baked gluten free bread.  It just usually turns out gummy or crumbly🙄.  This loaf of bread came from a super dough I put together. This dough can be used universally and for many different kinds of baking needs. It performs!!!! There’s nothing chewy or crumbly about this mixture.  Currently my favorite gluten free dough to date!

1 cup coconut flour

2 cups rice flour

1 cup tapioca flour

2 teaspoons xanthum gum

1 teaspoon baking powder (aluminum free)

1 egg

1 1/2 cup warm milk (dairy free)

1 teaspoon organic raw honey

1 cup unsweetened plain cashewgurt or almond yogurt

salt

1 tablespoon dried rosemary

in a small bowl mix the warm milk, yeast, and honey.  Set aside. Preheat oven to 350 degrees.

Add all dry ingredients in a big mixing bowl.  Whisk to combine thoroughly for a few minutes.  In a separate bowl mix the yogurt and egg. After the yeast starts to rise in the milk and honey, add it to the yogurt mixture. Combine the wet ingredients into the dry.  Mix thoroughly with your hands.  Put aside to rise in a dark warm place for about thirty minutes.   Once done rising use the dough for anything! Bread, pretzels, bagels, cinnamon rolls, etc

for this bread I used coconut oil to grease my bread pan.  Fill the pan about half way and cover with olive oil. Generously sprinkle with course sea salt and dried rosemary.  Bake at 350 for about 35-40 minutes.  Let sit on counter to cool for at least an hour before cutting into it.  Cutting into gluten free bread prior to properly cooking makes a gummy loaf.  It’s worth the extra time! This is simply delicious! Enjoy!

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