This recipe comes to us from "Juliet" in the Gluten-Free Forum. It was adapted from The Wheat-Free Cook - Gluten-Free Recipes for Everyone by Jacqueline Mallorica.
Active Prep Time: 5 - 10 minutes
Cooking Time: 12-14 minutes, 10 minutes cooling time
¼ cup flaxmeal
½ cup brown rice flour (preferably superfine grind)
¼ cup potato starch
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon fine sea salt
1 teaspoon sugar
¾ cup buttermilk (or ½ cup plain whole milk yogurt plus ¼ cup milk)
1 large egg
2 tablespoons extra virgin olive oil
Cornmeal for dusting pan (optional)
Preheat the oven to 450ÂºF, and heat either a 9” cake pan or heavy, well-seasoned 8 ½” skillet at the same time. Combine all the dry ingredients (minus the cornmeal) and mix well (I use a whisk). In a separate bowl, whisk together the buttermilk, egg, and 1 tablespoon of oil. Using an oven mitt, remove the hot pan from the oven. Add the remaining tablespoon oil and swirl it around to coat the bottom of the pan. Dust the pan with the cornmeal, if using. Pour the liquid ingredients into the dry ingredients, mix until smooth and scrape the batter into the hot, oiled pan. Spread the dough out as evenly as possible inside the pan. Transfer to the oven and bake until brown and crusty, 12-14 minutes. Flip the bread out onto a wire rack, and let cool for 10 minutes before cutting into wedges.
Option: Use an 8” square pan for more rectangular pieces of bread.