INGREDIENTS

• 1 cup + 2 tablespoons gluten free flour (King Arthur’s 1:1 is amazing)
• 2 teaspoons of baking powder
• 1 1/2 teaspoons sugar
• 1 teaspoon dry active yeast
• 1/2 teaspoon salt
• 3/4 cup water, warmed to 110F degrees
• 1/2 teaspoon apple cider vinegar
• 1/4 cup extra virgin olive oil (single source)
• 1 teaspoon garlic powder
• 1 teaspoon crushed rosemary
• 1 teaspoon oregano

DIRECTIONS

• If your oven has a bread proof setting, use it to preheat your oven—it should be 95-100F degrees. If you don’t have that setting, just manually preheat your oven to 100F degrees
• Mix together dry ingredients well: flour, baking powder, sugar, yeast (no need to activate separately), salt
• Add warmed water and vinegar to bowl. Mix well (medium speed) using standing mixer or hand mixer—stop to hand stir and incorporate all ingredients
• Add olive oil and continue to mix on medium speed—stop again to hand stir to make sure the olive oil is well incorporated
• Transfer dough (it will be sticky) to an oven safe bowl, and put it on the middle rack of the oven for 1 hour (I put a glass lid on top of mine as well). The dough should appear to double in size after an hour
• Remove dough from oven and preheat oven to 375F degrees (I used convection oven setting)
• Grease a 9×5 bread pan, and add 1 tablespoon of olive oil—spread around bottom of pan evenly
• Add dough to greased pan and gently smooth out with a fork
• Use all your fingers to gently poke and indent the dough, making little hills and valleys so that that top of the bread has a nice texture
• In a little bowl, add spices and 1 tablespoon of olive oil, mix
• Using your hand, sprinkle oil mixture over bread
• Season top of bread with salt
• And then drizzle a little more olive oil across bread
• Bake for 25-35 minutes (depending on your oven) until the bread is very golden brown
• Remove bread from oven and let it cool in the pan for 10 minutes
• Remove from pan and let sit for 5 minutes
• Enjoy!

Notes: Next time I want to try fresh garlic and herbs. This recipe was very forgiving, I messed the order of things a couple times and it still turned out amazing. The dough will be very sticky since it’s gluten free.