1 cup rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 cup sorghum flour
4 tablespoons of parmesan cheese
2.5 teaspoons of instant yeast
2.5 teaspoons of xanthan gum
1 tablespoon apple cider vinegar
Enough water (I keep adding until the right consistency is reached. It should look like cake mix.)
Mix all dry ingredients together FIRST. Mix well. Add liquid ingredients. Stop adding water when the mixture reaches the consistency of cake mix. Line 2 cake tins with parchment paper. Pop half the mixture into each cake tin. Let rise till double in volume.
Preheat the Visions (thermal resistant glass) or Le Creuset (cast iron) pot in the oven at 250 C for 15 minutes. Pick up the dough gently by the 4 corners of the parchment paper. Lay it gently into the very hot pot. Do this gently so that you don't break the bubbles in the bread.
Close the pot.
Pop into oven at 250C for 20 minutes.
Lay on cooling rack. Never ever cut a gluten free artisan loaf when it is hot. You will spoil the crumb.
This recipe gives a bread with excellent crumb and a yeasty taste. It tastes like normal bread.