Adapted from a recipe by Terri Gruss
Makes 24 pieces/ 8 servings
Dry ingredients
- 1 ½ cups brown rice flour, course
- 1/2 cup sorghum flour, course
- 1/2 cup tapioca flour, course
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon guar gum
- 1 Tablespoon choice of Italian herbs
- 2 ¼ teaspoons (1 packet) dry active yeast
Wet ingredients
- 1 cup eggbeaters or 4 egg white substitute
- 1 ¼ cup warm water
- 3 Tomatoes, sliced thin rounds
- ¼ Onion, sliced thin hemispheres
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- ½ Tablespoon dried rosemary
- 1/4 teaspoon coarse sea salt
Notes
Flours – Finely milled flour won’t work well. Mill or buy course flour. Bob’s Red Mill works.
Eggs – Ener-G egg substitute works also if trying to make this bread vegan.
Honey – Can use any other sweetener if trying to make this bread vegan.
Topping – Can vary. Try green & black olive or pear & mock cheese
Method
- Generously spray a canola oil spray on an 11×17 sized cookie sheet (or similar sized).
- Make a ferment starter by combining a portion of brown rice flour (1/2 cup), yeast, honey, and ½ cup of warm water. Mix well with a fork and place in a covered container into your cold oven with the light on. It should have risen some by the time you use it. If not repeat this step with different yeast.
- Combine all remaining dry ingredients and whisk thoroughly. Set aside.
- In a mixing bowl, add the egg whites and mix (stand mixer or electric hand mixer) until frothy and bubbly. Add 1 T of olive oil and mix on low a bit to blend evenly. Add the ferment starter and the dry ingredient mixture and the remaining ¾ cup of warm water. Initially beat on low to blend all ingredients, and then beat on high for approximately 4 minutes until smooth and thicker.
- Using a spatula, scrape the dough batter into the prepared pan. Dip the spatula in water and smooth out the top of the batter. Using damp fingers, poke dimples into the batter evenly. Cover and set in the oven with the light on for 2 hours. Keep the spatula handy.
- Remove the risen batter from the oven.
- Preheat the oven to 375° F / 190° C.
- Drizzle the remaining 2 T of Olive oil over the top of the bread dough batter.
- Using the spatula, carefully spread the oil without poking into the batter.
- Arrange rows of tomato and onion evenly on batter.
- Finally topping with rosemary and coarse salt.
- Place into preheated oven and bake for 35 minutes.
- Cool on a wire rack before cutting.
- Cut into 24 squares and put into a sealed container.
- Serve at room temperature or hot.
