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Grilled Scallion Bread
MAKES 4 PIZZAS

Dry Mixture
21/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
31/2 tsps xanthan or guar gum
1/4 cup sugar
1 tsp salt
3 tsps active dry instant yeast

Liquids
11/3 cups warm water
2 large eggs
3 TBs vegetable oil
1/3 cup finely chopped scallions

Topping
3 TBs sesame oil
1 tsp coarse salt
2 TBs finely chopped scallions

1. Mix together dry ingredients. In separate bowl, combine the warm water, eggs and 3 tablespoons oil.
2. Add dry and liquid ingredients. Using a heavy duty mixer, beat mixture for three minutes on high speed.
3. Fold in 1/3 cup scallions. Turn dough onto a lightly floured surface (sprinkled with rice flour) and knead for 2-3 minutes.
4. Lightly oil a sheet of plastic wrap. Place dough in the center of the plastic wrap.
5. Cover completely with plastic and roll dough into an 8-inch log.
6. Cut into 4 even pieces. Roll each piece into an 8-inch circle. If dough is sticky, roll it between 2 sheets of oiled plastic wrap.
7. Let dough rise for 1 hour in a very warm place.
8. Preheat oven to 400 degrees. Brush with topping mixture.
9. Set on baking sheet and bake 20-25 minutes or until golden brown.

Reprinted courtesy of Gluten-Free Pantry.

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