Delicious Rosemary and Olive Oil Artisan Bread (gluten free)

 Ingredients:


3 1/2-4 cups of your favorite gluten free flour mix
(I used  King Arthur's gluten free all purpose flour mix)
1 tablespoon of guar gum
1 tablespoon of aluminum free baking powder (omit if using Pamelas gluten free mix, it is already included)
1 teaspoon of salt
2 packages of active dry yeast
1 1/2 cups of  warm water
1 tablespoon of honey
2 tablespoons of olive oil
3 eggs
1 teaspoon of cider vinegar
2 teaspoons of rosemary
1/2 teaspoon of garlic salt
1 teaspoon of cornmeal
additional olive oil

 Mix together flour, guar gum and baking powder. In a separate bowl combine warm water, honey and yeast and let rest for about 10 minutes until yeast bubbles, then add olive oil, 1 cup of flour mixture, beaten eggs, vinegar and salt. Slowly add additional flour and continue to mix until the dough resembles a thick cake batter and pulls away from the side of the bowl, it will be sticky but will hold together. Continue to mix for about 3 minutes until dough is somewhat smooth and stretchy. Pour an additional 2 teaspoons of olive oil on dough and pick up and form in to a ball. Dough should be easy to handle and not sticky with the oil. Sprinkle dough with rosemary and garlic salt. Place dough on a greased baking sheet sprinkled with cornmeal and let rise in a warm place for about 40 minutes until doubled in size. Preheat oven to 375 brush loaf with additional olive oil and bake for 20 minutes. Reduce heat to 350 and bake additional 7-10 minutes. This bread stores great in a large ziplock bag at room temp.