Gluten Free Sesame Bread

This recipe gets even better with time.  If you can muster the patience, make this dough several days to a week ahead of time and store in the fridge before baking.  This recipe can be halved.

Here’s What You Will Need:

2 T. + 1/2 tsp. Yeast

1/4 C. Honey

2 C. Warm Buttermilk (heat until lukewarm or until a cooking thermometer reads 105 degrees)

4 tsp. Guar or Xanthan Gum

2 tsp. Salt

2 tsp. Baking Powder

2 tsp. Baking Soda

4 C. Tapioca Starch

6 C. White or Brown Rice Superfine Flour

3 C. Warm Water (not above 105 degrees)

3 T. Olive Oil

Toasted Sesame Seeds

If you are making the dough ahead of time, grease a large container and lid with olive or vegetable oil and store the refrigerator.  I make mine ahead of time (which makes a huge difference in taste) and then only pull out enough dough for what I’m baking that day.

This is what the dough looks like after 5 days in the fridge.

This is what the dough looks like after 5 days in the fridge.

Once ready to bake, preheat the oven to 400 degrees and grease a cookie sheet.  Liberally dust a counter top or waxed paper with rice flour.  Dust your hands and the rolling pin as well.  The dough will be very sticky.

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Working with only what you need, very gently knead the dough, adding flour as necessary.  See the pictures below.  The kneading of this dough is unlike that of regular wheat dough and requires very little muscle.  I use a rolling technique:  pat to an even thickness, roll into a log, repeat, using flour and re-dusting the rolling pin or your hands as necessary.

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I used about 1/3rd of the dough in the bowl.

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Pat or roll out to form a rectangle (doesn’t need to be perfect).

Gently roll up the dough using more rice flour as needed.

Gently roll up the dough using more rice flour as needed.

 

Pat back into a rectangle and repeat this process just until the dough is no longer too sticky to manage.

Pat back into a rectangle and repeat this process just until the dough is no longer too sticky to manage.

 

Once the dough can be handled and is no longer too sticky to work with, pat it into a rectangle or other shape (try making pita bread shaped loaves) of even thickness on the prepared cookie sheet.

Drizzle with oil and using either your hands or a pastry brush, cover the surface of the dough evenly with oil.  Sprinkle with toasted sesame seeds and bake in a preheated oven for 12-15 minutes or until golden brown.

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Allow the bread to rest for about 10 minutes before slicing into sticks or squares and serving.  Enjoy!

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Pita Shaped

Pita Shaped

The remaining dough, should there be any, should be stored in a sealed container in the refrigerator until ready to use.

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