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1
Whisk together the flour, powdered milk, salt and xanthan gum in a large bowl. Stir together the warm water, olive oil, honey and yeast in a small bowl and set aside in a warm, draft-free place to proof.
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2
Pour the frothy eggs into the dry ingredients. Slowly pour in about 1/3 of the oil mixture while stirring. Mix well, then add the 2nd 3rd. Mix well again and add the last 3rd. Continue stirring until smooth.
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3
Cover loosely and allow to rise for about 2 hours.
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4
At this point, the dough could be placed in an air-tight container in the refrigerator for up to one week. You may remove some at a time to continue with the next step.
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5
Remove about 1/4 of the dough very gently (1/4 of dough will result in about a 1 lb loaf). Cradle the bread lightly and place on a piece of parchment paper. Dough will be wet, sticky and full of air bubbles you are trying not to condense.
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6
Drizzle a little extra olive oil on top of the wet loaf and us your fingers to lightly spread the olive oil and shape and smooth out the surface of the loaf.
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7
Cover loosely and (only if from out of the refrigerator), let rest for 1 1/2 more hours.
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8
30 minutes before baking, place a large enameled pot that has a lid into the cold oven, WITHOUT the lid on. Preheat the oven with the pot in it to 425 degrees.
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9
Just before baking, use a razor to cut three slits across the top of the loaf.
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10
Carefully remove the hot pot. Very carefully pick up the parchment paper so that the dough is cradled in it. Place the paper and loaf, together, into the center of the pot.
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11
Place lid on the pot. Return pot to oven and bake for 20 minutes. Remove lid, and bake an additional 15 minutes. Bread should sound hollow when tapped.
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12
Remove from oven and allow to cool slightly before serving. Baked bread may be frozen up to 1 month.
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13
GLUTEN FREE ALL PURPOSE FLOUR MIX: 6c.(32oz)FINE brown rice flour + 1c.(10.75oz) potato starch + 2c.(4oz) tapioca flour
