Caraway-Seed Bread

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Caraway-Seed Bread
1 1/4 cups gluten-free flour blend
1 cup arrowroot starch
1 cup tapioca flour
1/2 cup superfine brown rice flour
1/2 cup amaranth flour
1/4 cup buttermilk powder
1 tbs guar gum OR xanthan gum
1 tsp salt
1 tsp gluten-free onion powder
1/2 tsp gluten-free garlic powder
1 1/2 – 2 tbs caraway seeds
5 tsp instant dry yeast granules
3 room temperature eggs
1/2 cup olive oil, plus 3 tbs to use in the baking pan
1 tbs honey
1 tsp apple cider vinegar
1 1/4 – 1 1/3 cups gluten-free beer OR plain club soda (carbonated water)
Place dry ingredients in a large mixing bowl and whisk until well blended.
In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup gluten free beer or water and stir to blend.
Mix dry ingredients on low speed while slowly adding liquid mixture.
Beat on medium speed for about 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.
Beat on high about 2 minutes longer. Dough should become smooth and somewhat thick.
Scrape down sides of bowl with spatula and cover bowl with a damp towel. Allow to rest for about 1 hour.
While dough is resting preheat oven to 400° F.
Pour 3 tbs of olive oil in a 2-quart enameled cast iron Dutch oven OR ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid, in the oven and allow to preheat while the bread dough is resting.
Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough.
Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205°.
Remove bread from pan and let cool before slicing.

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