From the Wheat-Free Cook by Jacqueline Mallorca
20 min prep time
1/2 c flaxmeal
1/2 c garbanzo flour (or sorghum flour works fine as well)
1/2 c brown rice flour
1/2 c tapioca starch
1 tsp xantham gum
1 Tbsp baking powder
1/2 tsp fine sea salt
1 Tbsp extra-virgin olive oil
1 tsp molasses
1 large egg
1 c water
1/2 tsp sesame seeds
Preheat oven to 400. Line large baking sheet with parchment paper.
In large bowl, combine all ingredients through sea salt and stir well. In seperate bowl combine olive oil through water. Stir to blend.
Add liquid ingredients to dry all at once. Mix hard with wooden spoon for about 90 seconds.
Using rubber spatula, scoop out batter in large dollops and drop them, touching each other, in a diagonal line across baking sheet. Using spatula, form batter gently into a 14 inch long baguette shape.
Sprinkle with sesame seeds. Bake until brown and crusty, about 25 minutes. Transfer loaf to wire rack and let cool.
This kept well for nearly three days wrapped in plastic bread bag.
