Flying Apron Bakery House Bread

This image courtesy of Kathryn Barnard

This bread has a wonderful texture and mellow flavor that makes it perfect for sandwiches or toasting.

1 loaf

Cooking Methodbaking


Total Timeunder 4 hours

OccasionCasual Dinner Party, Family Get-together

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Type of Dishbread, yeast bread


  • 2¾ cups brown rice flour
  • 1 cup garbanzo bean flour
  • ¼ cup flax meal
  • 1½ teaspoons sea salt
  • ¾ teaspoon xanthan gum
  • ¼ cup extra virgin olive oil
  • ¼ cup maple syrup
  • 1 cup lukewarm water (94 degrees F)
  • ½ tablespoon active dry yeast
  • 1/3 cup pureed yam, sweet potato, or pumpkin


  1. Preheat the oven to 300 degrees F. Lightly oil a baking pan or pizza stone. Dust your work surface liberally with brown rice flour.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

  6. Pizza Dough Variation:

  7. Makes one 12-inch pizza

  8. 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

  9. 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.

  10. Individual Flatbreads Variation:

  11. 8 to 10 flatbreads

  12. 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 ½ inch thick and transfer to 2 lightly oiled baking sheets (reuse as needed).

  13. Brush each flatbread liberally with olive oil and sprinkle with fresh or dried herbs. (Rosemary and coarse sea salt is a winning combination. Za’arar spice mix or curry powder and sea salt are also delicious.)

  14. Bake until the flarbread is light brown and slightly firm, 15 to 20 minutes.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Hello! I actually got this recipe from the book when I borrowed it from hte library. I also tried it and came out like a brick, I did try it over and oer to seewhat was the problem but it was always the same. Today I desided to give it another try and add a bit of water extra to see if that would help the consistency as the flavour was greta. Actually what happened is that I missread the ingredients and I used 3/4 cup of rice flour instead of 2 and 3/4 cup like the recipe asks,I also added 1/4 cup of extra water. The batter came out like the consistency of muffin batter so I could not knead it. I desided to use a loaf pan for baking it. I put it in the oven at 300 and in about 2 hours was done.It grew enough to make a nice rounded top. It was of a good consistency, sliced just great and also good flavour. I only realised my mistake when it was in the oven so I just hoped and prayed for the best, Hope thi is help for somebody.

I have tried this also. It was a brick. I could tell the moment I mixed in the flour that it was going to be hard, its too dry going into the oven. Are all the measurements correct?

I have tried this also. It was a brick. I could tell the moment I mixed in the flour that it was going to be hard, its too dry going into the oven. Are all the measurements correct?

I have tried this recipe twice. Total failure. The bread turned out to be a brick. I measured the flour with a measuring cup the first time. Thinking that my measurements were inaccurate, I converted the quantity into weight (grams) the second time. The outcome is not different from my first attempt. Can some one enlighten me what I could have done wrong?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password