Vegan Rosemary Pinenut Parmesan Skillet Bread

I haven't made gluten free bread in over 15 years. I thought i would give it a try using multi-grain flours.

Ingredients:
1 package of instant yeast
2 cups warm water
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
1/2 cup amaranth flour
2 TBS chopped rosemary
1 1/2 tsp salt
1 TBS nutritional yeast
1/4 pinenut parmesan cheese
1 tsp apple cider vinegar
Olive oil to grease skillet

Directions:
stir yeast and lukewarm water
stirring with a wooden spoon add flours and starches
stir in apple cider vinegar, salt, rosemary, nutritional yeast, and pinenut cheese
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 sown on dough to reshape and allow to rise another 30 minutes
grease the top with olive oil, add rosemary leaves on top
bake at 400 for 40 minutes