Ingredients

• 1 cup warm Water (75-100°F) (236 mL)
• 1 Tbsp Active Dry Yeast
• 1 Tbsp Sugar (14 g)
• 2 cups Gluten Free All Purpose Flour (272 g)
• 1 Tbsp Xanthan Gum (9 g)
• 2 tsp Salt
• 2 tsp Baking Powder
• 1 Tbsp dried Herbs (Herbs de Provence, Basil, Oregano, Rosemary), optional
• 1 cup Brown Rice Flour Starter Discard (inactive) (255 g)
• ¼ cup Egg Whites or 1 Egg or Gluten Free Egg Replacer prepared for 1 Egg

• ¼ cup warm Water (75-100°F) (59 mL)
• 1 Tbsp Olive Oil (can add more for extra flavor)
• 1 tsp Sea Salt (plus extra to sprinkle on before baking)
• Pepper to taste

• Everything Bagel Seasoning
• Sliced or Caramelized Onion
• Minced Garlic
• Kalamata Olives
• Fresh or Sun Dried Tomato
• Fresh or Dried Herbs

Instructions

1. In a measuring cup combine warm water, yeast and sugar.
2. Whisk flour, xanthan gum, salt, baking powder and herbs (if using) in the bowl of a stand mixer. Make sure it’s thoroughly mixed, then add yeast mixture, starter and egg whites to the flour mixture.
3. Add dough hook to mixer and mix well for about 5 minutes, scraping the bowl as needed, making sure the mixture is well blended.
4. Line a 7 x 9 x 2-inch baking pan with parchment paper. Place the dough in the pan. With warm wet hands, form the dough to fit in the pan, pressing your fingers in the dough to make holes. You want a place for the water-oil mixture to sit.
5. Mix the ¼ cup warm water, olive oil and 1 tsp salt. Pour water mixture over the dough and cover with a towel. Place in a warm place to proof until doubled in size, 1-2 hours depending on how warm it is. An oven turned off with the light on is a perfect temperature for bread to rise.
6. Once doubled, preheat oven to 400°F. If adding toppings, do so now. When the oven is preheated, bake for 30-35 minutes, or until golden brown. Allow to cool for slightly before slicing.