-
1
Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
-
2
Use a wooden spoon or whisk to mix well.
-
3
Make sure the yeast is completely dissolved.
-
4
Whisk together the flour mix, xanthan gum, and salt.
-
5
Add to the yeast mixture in two batches, mixing on medium speed, until the dough is fully combined, about 1 minute.
-
6
Dust a baking sheet liberally with flour mix, flour your hands, and divide the dough into two balls.
-
7
Place the balls on the baking sheet and shape them into two 5-inch dome-shaped loaves.
-
8
Brush the tops with 1 tablespoon of the olive oil using a pastry brush.
-
9
Cover with a light dish towel or plastic wrap (but dont wrap it tightly, or youll inhibit the rise) and let rise in a warm place (85F) free from drafts.
-
10
I like to place it in an unheated oven with a pan of hot water placed on the bottom of the oven.
-
11
If its a warm day, this wont be necessary.
-
12
The top of the fridge is good, too.
-
13
Let rise for 1 hour, or until you can push a finger in to one knuckle deep and the indent remains.
-
14
In the last 20 minutes of your rise, preheat the oven to 350F.
-
15
(Remove the bread and pan of water if the loaves are rising in the oven and let them finish their rise somewhere else.)
-
16
Uncover the loaves and use a sharp knife to cut a 1/2-inch deep cross in the top of each loaf.
-
17
Brush the loaves with the remaining 1 tablespoon olive oil and bake for 15 minutes.
-
18
Remove from the oven and brush the tops of the loaves with water.
-
19
Return to the oven and bake for 15 minutes longer, or until the bread sounds hollow when rapped on the bottom.
-
20
It will not brown, so dont use that as your judge.
-
21
Let cool slightly on cooling racks.
-
22
Break apart or slice with a serrated knife.
