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1
Line a jelly roll pan with parchment paper and dust lightly with brown rice flour.
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2
In a medium bowl, whisk together all dry ingredients.
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3
In bowl of mixer, combine warm water, vinegar, oil and eggs.
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4
Beat until well mixed.
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5
Slowly add dry ingredients to wet ingredients until combined.
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6
Scrape down sides of bowl and beat on medium/high for 4 minutes.
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7
Scrape dough onto parchment lined pan and spread to cover almost to edges (but not touching pan) with a wet metal spatula (keep a glass of water nearby to re-wet the spatula as needed).
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8
Once fairly smooth, poke indentations all over the top of the dough with a fork.
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9
Sprinkle desired toppings over dough.
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10
Cover (I use a Rubbermaid storage container turned upside down over the pan as a proofer) and let the dough rise for 35-40 minutes.
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11
Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.
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12
Remove bread from the pan, with parchment still attached, and place on a cooling rack.
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13
Remove parchment as soon as you can by rolling it up underneath the dough.
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14
Once fully cooled, you can cut dough into desired-sized pieces.
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15
Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).
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16
*For best results, use a finely ground brown rice flour.
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17
For complete step-by-step instructions with photos, please see related blog post.
