Ingredients:
1 package of instant yeast
2 TBS honey
2 cups warm water
1 TBS xanthan gum
1 cup Gluten free all-purpose flour (Bette Hagman's ratio of rice, potato and tapioca from 20 years ago)
1/2 cup teff flour
1/2 cup sweet potato starch
1/2 cup tapioca starch
1/2 cup millet flour
1/4 cup amaranth flour
1/4 cup sorghum flour
1 tsp salt
1/4 cup nutritional yeast
1 tsp apple cider vinegar
Olive oil to grease skillet
5 cloves of garlic minced
coarse sea salt
Directions:
stir yeast, honey and lukewarm water
stirring with a wooden spoon add flours and starches
stir in apple cider vinegar, salt, and nutritional yeast
grease cast iron skillet and place dough in a disk shape in cast iron skillet
lightly cover with a tea towel and let rise for about an hour (doubling in size)
press dough to reshape and allow to rise another 30 minutes
grease the top with olive oil, add garlic to the top and coarse sea salt
bake at 400 for 40 minutes
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