Dry:
1 1/3 c. brown rice flour
2/3 c. sweet rice flour
1 c. tapioca starch
1 Tb. instant yeast
2 tsp. unflavored gelatin
1 Tb. xanthan gum
1/2 tsp. onion powder (optional)
1 1/2 tsp. salt
2 tsp. sugar or honey
Wet:
1 – 1 1/4 c. warm water
4 eggs
1/4 c. olive oil
1 tsp. vinegar
Topping:
olive oil
Italian seasoning
coarse salt
Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water. Combine the dry ingredients in a separate bowl. Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.
Transfer the dough to whatever pan you are using. This recipe will fill a large cookie sheet. Let it rise in a warm place for 30 minutes.
Brush the top of the dough with olive oil and sprinkle with salt and Italian seasoning. Bake at 400 degrees for about 15 minutes. The top should be nicely browned.
Recipe from www.glutenfreehomemaker.com
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