Maori Bread (Rewena Paraoa) with Gluten-Free Starter

Ingredients

• 1 cup Rice Flour Starter (5 days old)
• 1 cup Warm Water
• 3 cups Gluten-Free Bread Flour Blend (with xanthan gum)
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 tbsp Olive Oil

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

Instructions

1. 1In a large bowl, combine the rice flour starter and warm water. Mix well.
2. 2Add the gluten-free bread flour blend, baking powder, and salt to the bowl.
3. 3Mix well to form a dough. Add olive oil.
4. 4Knead the dough for 5-7 minutes, or until smooth and elastic.
5. 5Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 2-3 hours, or until doubled in size.
6. 6Preheat oven to about 205°C (200°C).
7. 7Punch down the dough and shape it into a round loaf.
8. 8Place the loaf on a baking sheet lined with parchment paper.
9. 9Bake for 40-45 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
10. 10Let cool on a wire rack before slicing and serving.

Substitutions

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