- Proof the yeast 4 to 6 ounces (1/2 to 3/4 cups) warm water (110-120 degrees) 2 teaspoons sugar (more?) 1/2 teaspoon instant yeast (more?)
- 11 ounces (2 cups) Gluten-Free Multi-Purpose Flour
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons salt
- 8 ounces (1 cup) ripe (fed) gluten-free sourdough starter 1/2 ounce (1 tbsp) olive oil 1 large egg (lightly beaten)
- Optional – Everything Bread and Bagel Topping
Proof the yeast: Warm the water, add yeast and sprinkle sugar on top. Rest for 10-15 minutes until yeast blooms.
Place the starter into a mixing bowl.
In a separate mixer bowl, whisk together the flour, yeast, xanthan gum, sugar, and salt.
Add to the starter; use an electric mixer with paddle, not dough hook (hand or stand) to mix on low speed until just combined.
Add the olive oil, egg, and water-yeast mixture, and beat on high speed for 2 to 3 minutes. The batter will have a thick, paste-like consistency.
Allow the dough to rest for 1 to 1 1/2 hours, or until puffy. The rise won’t be dramatic.
Preheat your oven to 500 450°F. (Less?) Stir the dough to deflate it. Brush three pieces of parchment paper with olive oil or use unoiled silicone mats, and set them on three baking sheets.
Using a jumbo cookie scoop (2-tablespoon capacity), portion dough onto the paper and, with oiled hands or pastry roller, flatten it into a 4″to 5″ round. (Do not brush with additional oil.) (Squares/rectangles better.)
Sprinkle with seeds or topping seasonings if desired. Repeat with the remaining dough; you should be able to get about 6 rounds onto each baking sheet. (Keep dough covered and moist.)
Place the baking sheet(s) into the oven, or transfer the parchment directly to a preheated pizza stone. Bake for 5 minutes, spin sheets and switch rack levels, bake 4-5 minutes, flip breads, cook 3-4 minutes; for crispier breads, bake an additional 3 to 5 minutes, until the edges are golden brown. Cool on a rack; or serve warm from the oven.
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