Gluten Free Rosemary Bread
Community Member
January 06, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 1 ¼ cups warm water (300 mL)
- 1 ½ teaspoons active dry yeast
- 1 teaspoon sugar
- 2 cups gluten free flour blend (300 g)
- 2 teaspoons xanthan gum
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon italian seasoning
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons olive oil
Top of Bread:
- 1 ½ teaspoons olive oil
- ¼ teaspoon kosher salt
Nutrition Info
- Calories 220
- Fat 5g
- Carbs 39g
- Fiber 3g
- Sugar 0g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Prepare a 6-inch cast iron skillet (if you don't have cast iron, use a 6-inch round oven safe dutch oven or bowl). Using ½ tsp olive oil and a paper towel, lightly coat the entire inside of the dish to help prevent sticking.
- In a small bowl, combine warm water (about 110° F), sugar and yeast. Gently stir and set aside for 5-10 minutes. The yeast should start to bubble and foam at the top.
- In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds).
- Once the yeast has become bubbly and foamy, pour into the flour mixture. Add 2 tbso olive oil. Mix on medium speed for 2-3 minutes, scraping down the sides if needed. The dough will be sticky.
- Transfer the dough to your prepared cast iron skillet. Using a spatula (get it wet to help prevent sticking), gently mound the dough into a ball, smoothing out the dough as you go. The ball should be about 4 inches in diameter.
- Using the remaining 1 tsp olive oil, gently rub it over the dough (this prevents the dough from drying out as it will not be covered during proofing. It also helps the bread develop a crispy crust.) Place the pan in a warm spot and allow the dough to double in size. This can take anywhere from 35-45 minutes, depending on the temperature. Toward the end of the dough proof, preheat your oven to 425° F (removing the pan from the oven if necessary).
- Sprinkle remaining ¼ teaspoon kosher salt on the dough. If desired, make two slashes with a sharp knife on the top (purely decorative), but be careful not to slash too deep. Place in the oven and bake for 30-35 minutes, or until the outside crust is lightly browned.
- Serve warm.
