300g brown rice flour


220g Gluten free brown bread flour

380g tapioca starch (tapioca flour)

2 Tablespoons instant yeast

1 Tablespoon fine sea salt

Coconut gluten free flour 

Calamata olives ( if your making olive bread) 

Pumpkin seeds  

Sunflower seeds (if your marking the GF seeds bread) 



2 large eggs

670g lukewarm water

65g Olive olive



Add the dry ingredients (with all the rice flour) and mix in on speed 5 until well combined. Tip flour mixture into a large mixing bowl

Pour liquid into the bowl with the flour mixture and mix together with a wooden spoon until all the dry ingredients are well incorporated. There is no need to knead! Dough will be like a wet, sticky, scone dough, not like a regular bread dough.

Cover (but not airtight) and allow dough to rest at room temperature until it rises, approximately 1 hour or so. You can use it immediately after this initial rise, but the flavour is nicer if you refrigerate it in a lidded (not airtight) container overnight first. You can use the dough over the next 7 days, although bear in mind, the flavour gets stronger each day.

Quickly shape it into a ball, gently pressing into shape, and smoothing with a little water if you don't want it rough and rustic.

Allow the dough to rest, loosely covered in plastic wrap, on a pizza peel sprinkled with flour or on baking paper on a cookie sheet if you don't have a pizza peel. It will need to rest for about an hour and a half, or even 2 hours. (If it hasn't been refrigerated and you're using it straight away, it will only need about 40 minutes to rest.) It will rise a little in this time, but it won't double like regular bread dough does

Preheat the oven to 230 degrees C (450 degrees F)

Place an empty grill tray or baking pan on the rack underneath.

When the loaf is ready to bake, slash the top with 1/4-inch-deep parallel cuts, using a very sharp knife, or a serrated bread knife. This isn't just for looks - it seems to bake better inside if you do this.

Slide the loaf directly onto the hot stone or pan. (If using baking paper, leave it under the bread). Quickly pour a cup of hot tap water into the hot grill tray or baking pan and immediately shut the oven door. Bake for about 35 - 40 minutes, until lightly browned and firm. If you used baking paper, carefully remove it two-thirds of the way through the baking time and bake the loaf directly on the hot stone, cast-iron pan, or oven rack.

Allow bread to cool on a rack before sharing it .