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Ingredients

  • 2 tbsp active dry yeast

  • 1 tbsp local honey

  • 1-½ cups warm water (about 110° F)

  • 1 tbsp corn starch

  • 1 tsp chia seeds

  • 2 tbsp olive oil

  • 2 cups gluten-free flour

  • 1 cup HTB Nutrition Flour (Himalayan Tartary Buckwheat) *Found on Amazon

  • 2 tsp sea salt

  • 2 eggs

  • 1 tsp apple cider vinegar

Instructions

Combine yeast, honey, and warm water in a large bowl (it will double in size as it rises). Using a whisk, stir to dissolve the honey. Allow to sit for a couple minutes until foamy.

In a separate small bowl, combine olive oil, cornstarch, and chia seeds. Stir until it is smooth and set aside.

In a mixer bowl, combine the flours and salt and beat using regular beaters, a whisk or paddle. Mix to combine, and then add the yeast mixture, chia seed mixture, eggs, and vinegar. Combine on low speed and finish on high speed for about 1 minute.

Heat oven to 450 degrees WITH Dutch oven inside.


Tear off a piece of parchment to fit the dutch oven with some overlap. Place on your counter and dust with some flour. Scrape all the dough onto the parchment into a round shape. Cover the parchment paper with a domed lid or bowl and allow to rise until doubled, about 45 minutes to 1 hour.

Cut two slits in the top and dust with a little flour.

Leave the Dutch oven in the oven at 450° F while the dough is rising. Once the dough has risen, add 3 tbsp of water to the heated Dutch oven, place the parchment paper with the dough inside, and cover. Cook for 45 minutes.

Remove from oven and let cool for 30 minutes before enjoying the best gluten free bread you’ve ever tasted!


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