Gluten-free Caraway "rye" Dough

Total Time: 3 hrs Preparation Time: 2 hrs 30 mins Cook Time: 30 mins

Ingredients

• 2 cups brown rice flour (stone ground)
• 2 cups tapioca flour (or potato starch)
• 2 cups chickpea flour
• 1 cup cornstarch (or corn flour)
• 2 tablespoons xanthan gum
• 2 tablespoons instant yeast (or bread machine yeast)
• 2 tablespoons caraway seeds
• 1 tablespoon salt (fine table, or kosher)
• 6 eggs (or equivalent substitute)
• 1/2 cup cocoa powder (unsweetened)
• 2 cups lukewarm water (mix 1 cup hot tap water & 1 cup cold tap water to get lukewarm temp of about 100 f )
• 6 tablespoons light molasses (fancy grade)
• 1/3 cup vegetable oil
• 2 teaspoons cider vinegar

Recipe

• 1 measure flours and cornstarch into 16 cup bowl, whisk to combine well.
• 2 whisk in xanthan gum, yeast caraway seeds & salt.
• 3 lightly beat eggs in a separate bowl, add cocoa, water, molasses, oil & vinegar to the eggs. whisk to combine.
• 4 add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• 5 cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.
• 6 use immediately, or refrigerate for up to 3 days before baking.
• 7 for 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.
• 8 for artisan baking, preheat oven to 350°. heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• 9 pour 2 cups hot water into broiler pan. place loaf pan or muffin pan on hot stone. if making 2 loaves, place pans at least 3" apart on baking stone.
• 10 bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. instant read thermometer inserted in center should read at least 190° f, or 90°c
• 11 cool in pans on wire rack for 10 minutes. remove from pans & let cool on rack.