Gluten-Free Khameer Bread with Date Syrup

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 2 1/4 teaspoons Active Dry Yeast
• 1 cup Warm Water
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Cardamom Powder
• 2 tablespoons Vegetable Oil
• 1/4 cup Date Syrup (Dibs)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
2. 2In a large bowl, whisk together gluten-free flour blend, tapioca starch, xanthan gum, salt, and cardamom powder.
3. 3Add the yeast mixture and vegetable oil to the dry ingredients. Mix well to form a dough.
4. 4Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5Preheat oven to 190°C.
6. 6Divide the dough into 6 equal portions and shape each portion into a round loaf.
7. 7Place the loaves on a baking sheet lined with parchment paper.
8. 8Bake for 15-20 minutes, or until golden brown.
9. 9Serve warm with date syrup (dibs).

Substitutions

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