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1
To make around 1.3kg of Gluten-Free bread mix takes around 5 minutes.
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2
Mix all the flours together very thoroughly or put into a food processor and pulse until mixed.
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3
You can store in an airtight container until you are ready to use.
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4
Oil a 3.5cm deep 30cm non-stick pizza pan.
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5
Whisk the yeast, water and sugar together well, then cover and leave in a warm place for 15 minutes to activate.
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6
Meanwhile, place the flour, xanthan gum, baking powder and vitamin C powder into a bowl and mix well.
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7
When the yeast is frothy, whisk the egg whites until foamy.
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8
Pour the yeast mixture over the flour and add the whisked egg white and bring together.
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9
Mix well, but do not over-mix.
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10
Spoon into the oiled pizza tray, cover lightly with clingfilm and press down lightly with your hands.
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11
Remove the clingfilm.
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12
Press the halved garlic cloves into the dough and re-cover with a fresh piece of clingfilm.
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13
Leave to prove in a warm place for 15-20 minutes, or until just doubled in height.
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14
Meanwhile, preheat the oven to 220C/gas mark 7.
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15
Once the dough has risen, carefully remove the clingfilm, spoon over the oil and sprinkle over the salt and rosemary.
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16
Bake for 15 minutes or until well browned.
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17
Remove from the oven and cool on a wire rack.
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18
Slice into wedges to serve.
