Crunchy Gluten-Free Bread

(makes one round loaf)

This recipe is based on the French Baguette recipe featured in a 2008 issue of Living Without magazine.

1 cup garbanzo bean flour

3/4 cup arrowroot starch

3/4 cup tapioca starch

1/2 brown rice flour

2 tsp xantham gum

1 tsp sea salt

1 tbsp granulated sugar

1 tbsp GF dry yeast

1 1/2 cups barely warm water

1 tbsp olive oil

Oil + Cornmeal for the pan and dish

Oil a pyrex or ceramic 2 qt casserole round-dish
In a mixer, combine the first 8 ingredients and mix at low speed for a few minutes while you prepare the wet ingredients (olive oil+water) in a small bowl
Keep the mixer on and pour the wet ingredients into the dry. When the batter forms, increase the speed to medium and mix for 5 minutes.
Transfer the batter to the pyrex or ceramic dish and cover with a clean kitchen towel. Keep in draft-free area and let rise for 1 hour.
Preheat oven to 400F. Place a medium bowl filled with water on the bottom rack of the oven. Oil a cookie-sheet and dust with cormeal.
Invert the bread onto the prepared cookie-sheet and place in the oven.
After 15 minutes, very carefully remove the bowl of water from the oven and dump the content in the sink.
Continue baking for another 15 minutes or until the crust is golden and the internal temperature reaches 200F.