Gluten Free Rosemary Bread

• 1 egg
• 1/3 cup egg whites
• 1 tablespoon apple cider vinegar
• 1/4 cup and 1 TBSP Olive oil divided
• 1/4 cup honey
• 1 1/2 cups warm skim milk
• 1 teaspoon salt
• 1 tablespoon xanthan gum
• 1/2 cup tapioca flour
• 1/4 cup garbanzo bean flour
• 1/4 cup millet flour
• 1 cup white rice flour
• 1 cup brown rice flour
• (Sub 3 Cups of Bob's Red Mill GF All Purpose Flour if the above blend of flours are not available)
• 1 tablespoon active dry yeast
• 2 TBSPs fresh minced rosemary divided

1. mix wet and dry ingredients in separate bowls, then fold dry and 1 1/2 TBSPs of rosemary into the wet until well combined and sticky. Dust top of the bread with more flour and allow bread to rise one hour. Using more flour, kneed down the dough, until it is the right consistency. Flatten the dough out and place into a large oiled&floured pan. Brush with 1 TBSP olive oil and sprinkle with course sea salt and remaining rosemary. Bake at 350 degrees until browned.

egg, egg whites, apple cider vinegar, olive oil, honey, milk, salt, xanthan gum, tapioca flour, garbanzo bean flour, millet flour, white rice flour, brown rice flour, flour, active dry yeast, rosemary

Taken from www.epicurious.com/recipes/member/views/gluten-free-rosemary-bread-50185185 (may not work)