Bread Flour Mix (makes 2 cups but I triple to have on hand):
2/3 c millet flour
1/3 c sorghum flour
1/3 c cornstarch
1/3 c potato starch
1/3 c tapioca flour (or may be labelled starch - same thing)
1 1/2 cups of above
1 t xanthan gum
1/2 t salt
1 T granulated sugar
1 t gluten-free onion powder
1/4 oz dry quick-rise yeast granules
1 t olive oil
3/4 c plus 1 T water at 110F
coarse sea salt
Spray 8 or 9" round cake pan with spray (or grease as usual) and sprinkle with cornmeal (or simply dust with some of above flour).
Mix all dry in bowl of electric mixer. NOTE: I added finely minced fresh rosemary to the dough as well for more flavour. Pour warm water and olive oil into bowl; mix just until blended. Scrape bowl and beaters and beat on high 2 min.
Spoon dough into pan and spread to sides. Cover and let rise for about 40-60 min. (should be double in height).
Preheat oven to 400.
Sprinkle olive oil over top and spread into a THIN film over the bread. Sprinkle liberally with fresh rosemary and sea salt (and whatever else - garlic cloves, onion, sundried tomatoes, etc.). Another nice addition is caramelized onions on top. MMMMM!!
Bake 20-25 min for 8"; 15-20 min for 9".
*Note that "t" is tsp; "T" is tbsp.
(This has been taken from Annalise Robert's book.)