Rice Flour, approx. ¾ cup
Tapioca Flour, approx. ¾ cup
Potato Starch, approx. ¾ cup
Xanthan Gum, approx. ¾ cup
Salt, for taste
Corn Meal, small amount
Yeast, approx. ½ cup
Warm Water, approx. ¼ - ½ cup
Honey Crisp Apples, for the Apple Cider Bread
Roasted Butternut Squash
Use a flat tabletop to mix dough ingredients. Combine the rice flour, tapioca flour, potato starch, gelatin powder, xanthan gum, and a small amount of salt, corn meal, and sugar. In a mixing bowl, mix the yeast with warm water.
**Use ½ water and ½ apple cider when making the Apple Cider Bread**. On the tabletop, use your hands to form a welt in the middle of the dry ingredients. Crack the eggs and pour the vinegar, yeast, and some olive oil into the middle of the dry ingredients right on top of the table. Mix the wet and dry ingredients with your hands and a bread scrapper. Sprinkle potato starch onto the table to assist with rolling out the bread dough.
Apple Cider Bread:
Slice the apples into cubes, and dehydrate on parchment paper in a 275/300-degree oven for about 30-40 minutes; you want to get the moisture out of the apples. For the topping, shave the Granny Smith Apple paper-thin and soak in the simple syrup mixture for about an hour. Knead the cubed apple pieces into the bread. When ready, brush the baking sheet tray with olive oil. Scope the dough using a kitchen scooper (similar to an ice cream scooper) and place the biscuit-shaped product on the baking sheet. Place one piece of the shaved apple (when done soaking in the simple syrup) on top of the dough. Proof for about 25 minutes in a moist environment. Bake at 375 degrees for about 25-30 minutes until light, golden brown.
Roasted Garlic & Butternut Squash with Sage:
Slice the squash in half, and with some olive oil spread on it roast in a 375 degree oven upside down until tender all the way through. Then cut off the ends, filet it out, and slice into cubes. Once the dough is ready, knead the squash cubes and sage into the dough. Use the kitchen scooper to place the product on the baking sheet tray, which is brushed with olive oil. Garnish with blanched arugula, Parmesan cheese, or caramelized onions.
Proof for about 25 minutes in a moist environment. Bake at 375 degrees for about 25-30 minutes until light, golden brown.
Knead the dough and portion out according to your size preference. Roll the bread into itself and form torpedo shapes. Proof for about 25 minutes in a moist environment. Bake at 375 degrees for about 25-30 minutes until light, golden brown.