I found this bread on the gluten-free girl and the chef blog, and it originally came from Jeff Hertzberg and Zoë Francois, authors of Healthy Bread in Five Minutes a Day. Their book has a section on gluten-free baking. Shauna, (the gluten-free girl) helped them perfect the loaf. And I must say it's amazing - and especially if you have the patience to let the dough rest in the fridge for several days. I made Shauna's delicious olive loaf version - and the difference from the first loaf (made the same day I mixed it), to the second loaf (which resided in the fridge for almost a week) was fairly dramatic. The first loaf was good, but flavor of the second loaf was much more complex... I loved it lightly toasted and dipped in olive oil with Zatar...
1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large eggs, at room temperature
2 tablespoons + 2 teaspoons canola oil
1 tablespoon honey
2 handfuls kalamata olives, sliced
2 sprigs fresh rosemary, taken off the stem and finely chopped
coarse sea salt
Mixing the flours. Mix together the brown rice flour, sorghum flour, tapioca flour, yeast, salt, and xanthan gum in the bowl of your stand mixer (or a large bowl, if you are doing this by hand).
Making the dough. Add the water, eggs, oil, and honey to the dry ingredients. Mix with the paddle attachment (or with a large spoon if you are mixing by hand) for a few moments until the dough has fully come together. It will be soft. It will sort of slump off the paddle. Don't worry. That's the right texture. Add the olives and rosemary and mix one more time.
Letting the dough rise. Put the dough in a large, clean bowl and cover it with a clean towel. Put the dough in a warm place in your kitchen, then leave it alone to rise about 2 hours.
You can now use the dough. Or, you can refrigerate it in a large container with a lid. The dough stays good for a week. Refrigeration overnight does seem to improve the flavor, as well.
Baking the bread. Shape 1 pound of the dough into a squat oval shape or small ball. Sometimes, wetting your hands helps if the dough feels too sticky. Let the dough rest for 40 minutes. (If you are pulling the dough out of the refrigerator, let it rest for 1 1/2 hours before baking it.)
Half an hour before you will put the bread into the oven to bake, turn on the oven to 450°.
(Now we slide a Dutch oven in there to heat up. Be sure the knob on your dutch oven lid will withstand the high temperature! (Replacement knobs are available). Jeff and Zoë recommend a pizza stone in the oven and a pizza peel sprinkled with cornmeal for resting the bread. Please make sure both are never before used, if you are gluten-free.)
Before baking, make 1/4-inch-deep cuts with a serrated knife to the top of the dough. Pour on a bit of olive oil and sprinkle with coarse sea salt.
Put the dough into the Dutch oven, cover, and return it to the hot oven. (Or, slide the loaf from the pizza peel onto the hot baking stone.) Close the oven door and bake the bread until the top has lightly browned and the bread feels firm, about 35 minutes. (Also, the internal temperature of the bread should be at least 180°.)
Per Jeff and Zoe I baked mine for 20 mins with the lid on and 15 with the lid off...