This gluten-free and low-oxalate bread is also egg-free! It can be baked into a loaf or a boule. You'll need an enamel-lined cast iron pot for a boule. The bread can be cut into slices and frozen after it is completely cooled. Then just remove a slice and place into a toaster oven when you would like a piece of toast!
Ingredients
Wet Ingredients
2½ cups
warm
water
(110 to 115 degrees F)
1 tablespoons
active dry yeast
1 tablespoons
maple syrup
¼ cups
whole psyllium husks
2 tablespoons
extra virgin olive oil
Dry Ingredients
1½ cups
white rice flour
¾ cups
garbanzo bean flour
(chickpea flour)
¾ cups
potato starch
(plus more for kneading)
½ cups
sweet rice flour
½ cups
flaxseed meal
1½ teaspoons
sea salt
