Ingredients
420 g King Arthur Gluten Free Flour (about 3 cups)
1 1/2 tsp xanthan gum
1 tbsp Psyllium Husk
1 tsp salt
2 1/4 tsp yeast (or 1 packet of yeast)
1 tbsp sugar
1 3/4 cup of water
1 tsp apple cider vinegar
2 tbsp olive oil
Directions
Heat water to 100 to 110 degrees Fahrenheit. If I let my hot water tap run, I get a temperature of 109. Do not overheat because the yeast likes it warm, but not too warm to activate.
To make sure your yeast is good. Put the sugar in the water with the yeast and set a timer for 10 minutes. This gives the yeast time to bloom, which looks frothy.
While the yeast is blooming, mix the flour, xanthan gum, psyllium husk, and salt.
After the yeast has bloomed, add it to the flour mixture. I put on a plastic glove and use my hand to mix it all. I want the consistency of the dough to be where it does not stick to the glove. I don’t need to add extra flour.
Then add the vinegar and oil and knead into the mix.
I cover the mixture with plastic wrap. I fill a pot with water and bring it to a boil on the stove. Then I put the bowl with the dough and the pot with the boiling water into my cold stove to allow the dough to rise.
I leave the dough for 2 – 6 hours. I have left it for 12 hours before. I’m looking for the dough to double in size.
If I am cooking all of the dough, I put enough to cover a 10″ cast iron skillet and 11 by 17 sheet pan.
Bake at 475 degrees Fahrenheit. I have put the toppings on baked that way. I have also parbaked for 5 minutes and then added the toppings.
Notes
If your yeast doesn’t bloom, it has gone bad.
You can split the dough to use half for dinner and freeze the rest.
You can also use your dryer or microwave as a place to allow your dough to rise. Just warn the other people you live with.