Honey and rosemary gluten-free bread

Tam West

Ingredients

1 ½ cups	Sorghum flour
½ cup	Millet flour
1 cup	Tapioca flour
2 Tbsp	Honey
1 ½ cups	Water
2 packets	Dried instant yeast
1 ½ tsp	Salt
2 Tbsp	Olive oil
1 tsp	White vinegar
3 tsp	Chopped rosemary
1 tsp	Sea salt flakes

Directions

1. Heat oven to 200C. Line a 20 x 30cm slice tin with baking paper.
2. In a mixing bowl combine flours, honey, water and yeast then mix by hand, or in a machine, for 1 minute.
3. Allow to rest for 15 minutes then add salt, olive oil and vinegar. Knead by hand or in a machine for 5 minutes.
4. Cover the dough with a clean tea towel and leave to rise until doubled in size.
5. Brush the base and sides of the prepared tin with a little extra olive oil. Tip the bread dough into the tin, lightly stretch and press the dough with your fingertips to distribute it evenly.
6. Allow to rest for a further 10 minutes.
7. Sprinkle over the rosemary and sea salt, then drizzle generously with additional olive oil. Cook for 25 minutes until golden brown.

More of Geoff's Easter baking recipes with honey

• Chocolate honey florentines
• Honey biscuits