Flying Apron Bakery House Bread - brown rice flour

Method

• Preheat the oven to 300 degrees F. Lightly oil a baking pan or pizza stone.
• Dust your work surface liberally with brown rice flour.
• Combine the brown rice flour, garbanzo bean flour, flax meal, salt, and xanthan gum in a large bowl.
• In the bowl of a standing mixer fitted with the paddle attachment, combine the olive oil, maple syrup, water, and yeast.
• As soon as the yeast is activated (the mixture will look cloudy and bubbles should form on the surface-it will take 3 to 5 minutes), turn the mixer on low speed.
• Add the flour mixture and yam alternately, a little at a time, until just incorporated, being careful not to overmix.
• (Alternatively, you can mix the dough by hand.
• Simply add the flour mixture and yam alternately to the oil mixture and mix until just incorporated.)
• Once the ingredients are all incorporated, remove the dough from the bowl and quickly and gently knead it three or four times on your floured work surface.
• Shape the dough into a 12-inch-long loaf.
• Moving quickly, place the loaf on the prepared baking pan or pizza stone.
• Lightly slash the loaf along the length of the side; this will allow excess air to escape so that the bread does not crack.
• Bake until a knife inserted deep into the center comes out clean, about 2 hours and 5 minutes.
• Let the loaf cool for about 30 minutes before eating.
• Pizza Dough Variation:
• Makes one 12-inch pizza
• Preheat the oven to 425 degrees F. Dust your work surface and rolling pin liberally with cornmeal.
• After kneading the dough a bit to form it into a ball, roll it out thinly and brush it with olive oil
• After adding your toppings, bake the pizza on a lightly oiled pizza stone or large baking sheet until the edges of the crust are firm and golden brown, about 15 minutes.
• Individual Flatbreads Variation:
• 8 to 10 flatbreads
• Preheat the oven to 375 degrees F. Dust your work surface and rolling pin liberally with brown rice flour.
• After kneading the dough, divide it into 8 to 10 portions.
• Roll out the individual pieces of dough to 1/2 inch thick and transfer to 2 lightly oiled baking sheets (reuse as needed).
• Brush each flatbread liberally with olive oil and sprinkle with fresh or dried herbs.
• (Rosemary and coarse sea salt is a winning combination.
• Zaarar spice mix or curry powder and sea salt are also delicious.)
• Bake until the flarbread is light brown and slightly firm, 15 to 20 minutes.