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Gluten-Free Rosemary Olive Bread

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Gluten-Free Rosemary Olive Bread

Ingredients

  • 1 cup (165g) brown rice flour
  • 3/4 cup (100g) sorghum flour
  • 1 1/2 cups (215g) tapioca flour
  • 1 tbsp (11g) granulated active dry yeast
  • 1 1/2 tsps (9g) kosher salt
  • 1 tbsp (10g) xanthan gum
  • 1 1/3 cups (300g) lukewarm water (heated to 110°f)
  • 2 large eggs, at room temperature
  • 2 tbsps + 2 tsps canola oil
  • 1 tbsp honey
  • 1/2 cup kalamata olives, sliced
  • 2 sprigs fresh rosemary, stripped and finely chopped
  • olive oil
  • coarse sea salt
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Published 2014-09-09 13:23:28 (2 years ago).

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