Gluten-Free Peasant Bread

Health Highlights

Ingredients

4 cup	Gluten free flour
2 tsp	Kosher salt
2 1/4 tsp	Instant dry yeast, Fleischmann's
2 cup	Water, filtered (lukewarm)
2 tbsp	Honey
2 medium	Egg (lightly beaten)
2 tbsp	Grape seed oil
1 tsp	White wine vinegar (or apple cider vinegar)
1 tsp	Butter, unsalted (softened for greasing)

In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter.
Grease two 1-quart oven-safe bowls with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425°F.
Transfer the bowls to the oven (use a baking sheet to make it easier), and bake for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.

Calories 223

Calories from fat 35

Calories from saturated fat 6.5

Total Fat 3.9 g

Saturated Fat 0.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 1.2 g

Cholesterol 39 mg

Sodium 516 mg

Potassium 67 mg

Total Carbohydrate 43 g

Dietary Fiber 1.5 g

Sugars 5.1 g

Protein 4.9 g

Grain

2.4