Flying Apron Bakery House Bread
This bread has a wonderful texture and mellow flavor that makes it perfect for sandwiches or toasting.
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
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 ½ 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. Za’arar 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.
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2009 Jennifer Katzinger