Onion and Rosemary Bread (Gluten free)

I have baked this bread a few times with different extras, but I think this one is the winner. 

Ingredients:

• 1 cup chickpea flour
• 1 cup cornstarch
• 1 cup tapioca flour
• 3 tsp xanthan gum
• 2 tsp salt
• 1 Tbsp natural sweetener or vegan sugar
• 2 Tbsp flax seed, ground
• 6 Tbsp water to mix with flax seed
• 4 Tbsp olive oil
• 1 tsp white wine vinegar
• 1 1/3 cups water (lukewarm)
• 2 ¼ tsp dry yeast
• 1 onion, sautéed 
• 1 tsp dry vegetable stock
• 1 Tbsp chopped Rosemary and extra for garnish

Method:

Whisk the flax seed powder and water in a small bowl. Leave to stand for 15 minutes in the fridge.
Sauté onion for a minute or two, don’t allow to brown. Add dry vegetable stock and sauté a little longer. Allow to cool.
Mix the dry ingredients together and then add the flax seed mixture, oil, vinegar, water, onions and rosemary.
Scoop the mixture into a greased pan. Smooth the top with a back of a metal spoon dipped in water. This will prevent the dough from sticking to the spoon.
Garnish with Rosemary leaves.
Cover with clean cloth and allow to rise in a warm spot for about 45 minutes.
Bake in preheated 200oC oven for 10 minutes. Cover with foil and continue to bake for another 40 - 45 minutes until done.
Allow to cool on cooling rack before digging in!!

Variations:  Replace 1/2 of Tapioca flour with Spelt flakes or Brown Rice Powder



This recipe has been adapted from the original “Three Flour Bread” from www.theglutenfreevegan.com