2 flax “eggs” (2/3 c. warm water + 2 T. ground flax meal)
7 oz. tapioca flour
5 2/3 oz. brown rice flour
3 1/2 oz. sorghum flour
1 T. psyllium husk
1 T. yeast
1 1/2 t. sea salt
6-8 cloves of garlic halved lengthwise
1 T. sugar
1 1/3 c. lukewarm water
2 T. + 2 t. olive oil
1. Prepare flax eggs and set aside.
2. Whisk together flours, psyllium, yeast, and salt. Stir in garlic cloves and set aside.
3. Whisk together the sugar, water, and oil.
4. Dump the flax eggs into the dry ingredients, and then stir while you pour in about 1/3 of the oil and water mixture.
5. Continue to stir while you pour in another 1/3 of the liquid. The dough should start to come together.
6. Add the final 1/3 of the liquid and stir until smooth. Cover loosely with plastic wrap and let rise in a warm place for 2 hours. (I like to use my microwave for proofing. Just place a glass of boiling water in the microwave with the dough bowl.)
7. Turn the dough out onto a piece of parchment. The dough will be quite fluffy still, so try not to handle it too much. Wet your hands and smooth out the surface of the dough.
8. Cover loosely with plastic wrap and allow to rest for about 90 minutes. After 60 minutes, place your dutch oven inside the oven and preheat to 500 degrees.
9. Remove the dutch oven, take off the lid, and carefully lower the dough on the parchment into the dutch oven. Then replace the lid and return the dutch oven to the oven.
10. Bake at 500 degrees for 20 minutes. Remove the lid, and lower heat to 450 degrees. Continue baking for 15 minutes.
11. Once the bread is done, remove it from the dutch oven and let cool completely before slicing.