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1
Preheat the oven to 300 degrees F. Lightly oil a baking pan or pizza stone.
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2
Dust your work surface liberally with brown rice flour.
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3
Combine the brown rice flour, garbanzo bean flour, flax meal, salt, and xanthan gum in a large bowl.
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4
In the bowl of a standing mixer fitted with the paddle attachment, combine the olive oil, maple syrup, water, and yeast.
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As soon as the yeast is activated (the mixture will look cloudy and bubbles should form on the surface-it will take 3 to 5 minutes), turn the mixer on low speed.
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Add the flour mixture and yam alternately, a little at a time, until just incorporated, being careful not to overmix.
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(Alternatively, you can mix the dough by hand.
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8
Simply add the flour mixture and yam alternately to the oil mixture and mix until just incorporated.)
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9
Once the ingredients are all incorporated, remove the dough from the bowl and quickly and gently knead it three or four times on your floured work surface.
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10
Shape the dough into a 12-inch-long loaf.
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Moving quickly, place the loaf on the prepared baking pan or pizza stone.
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Lightly slash the loaf along the length of the side; this will allow excess air to escape so that the bread does not crack.
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Bake until a knife inserted deep into the center comes out clean, about 2 hours and 5 minutes.
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14
Let the loaf cool for about 30 minutes before eating.
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15
Pizza Dough Variation:
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Makes one 12-inch pizza
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Preheat the oven to 425 degrees F. Dust your work surface and rolling pin liberally with cornmeal.
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After kneading the dough a bit to form it into a ball, roll it out thinly and brush it with olive oil
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After adding your toppings, bake the pizza on a lightly oiled pizza stone or large baking sheet until the edges of the crust are firm and golden brown, about 15 minutes.
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20
Individual Flatbreads Variation:
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21
8 to 10 flatbreads
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22
Preheat the oven to 375 degrees F. Dust your work surface and rolling pin liberally with brown rice flour.
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23
After kneading the dough, divide it into 8 to 10 portions.
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Roll out the individual pieces of dough to 1/2 inch thick and transfer to 2 lightly oiled baking sheets (reuse as needed).
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25
Brush each flatbread liberally with olive oil and sprinkle with fresh or dried herbs.
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(Rosemary and coarse sea salt is a winning combination.
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27
Zaarar spice mix or curry powder and sea salt are also delicious.)
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28
Bake until the flarbread is light brown and slightly firm, 15 to 20 minutes.
