gluten-free "italian" rustic bread

2 tsp amber agave nectar or some other sugar
2.25 tsp active dry yeast
1.5 c warm water
1.25 c brown rice flour
1.25 c buckwhat flour
.5 cup tapioca flour
.5 c chickpea flour
4 tsp xanthan gum
1.5 tsp salt (I use sea salt)
.25 c good olive oil
4 eggs, plus 2 egg whites, reserving a tiny bit to glaze
1 tsp balsamic vinegar
1TBL water

I keep mine in the fridge after baking, because it lasts longer. I don't eat a lot of bread, but when I do, I love this.

Warm water till it's just warm to touch, dissolve agave (sugar) and yeast and set aside. If it does not foam up about 1/2 inch while you mix the dry ingredients the water is too hot or cold, or the yeast are dead. Don't try it with dead yeast. Mix thoroughly all dry ingredients in a large bowl, food processor, or standing mixer with a paddle attachment. In a smaller bowl,wisk together olive oil, eggs, and vinegar until blended. Add egg mixture to flours and mix, then add yeast mixture. This is sticky stuff, so mix with a food processor (2-3 min), stand mixer (5 min) or wooden spoon (10 min). You don't need to hand-knead this on a board. When the dough pulls away from the sides and holds together, it's ready. Mix in any extra flavouring you want at this stage, pour into an oiled loaf or baking dish (I use a souffle dish for a nice round loaf with some height, but you could also make 12 individual rolls for panini). Let raise in a very warm but not hot place for 40 min-1 hr, until doubled in volume. Score bread, mix the reserved egg with the T water and lightly glaze. Bake @ 350 for 40-45 min if a whole loaf or 20 min for rolls. Crust should be golden brown and it should sound hollow when tapped. Remove from dish and cool on a rack.

Serving Size: I figure on 24 slices, but it depends how thick you make them.

Number of Servings: 24

Recipe submitted by SparkPeople user NEWDRE.