Servings: 12

Weight Watcher Smart Points: 5

Preparation Time: 25 Minutes

Cooking Time: 82 Minutes

Ready In: 107 Minutes


  • 1 teaspoon maple syrup or agave nectar
  • 1 ½ teaspoons coarse sea salt
  • 1 ½ teaspoon chopped fresh rosemary
  • ¼ cup olive oil
  • ½ cup potato starch
  • ¾ cup toasted Quinoa Flour (toasting optional, see below)
  • 1 tablespoon salt
  • 1 cup sorghum flour
  • 1 ¼ cup tapioca starch
  • 1 ½ cups warm water (110 to 115 degrees)
  • 1 tablespoon xanthan gum
  • 2 ¼ teaspoons rapid rise yeast


  1. Spray a 9 x 9 baking pan with spray and dust with cornmeal.In a small bowl, combine water, maple syrup and yeast
  2. Mix well and set aside to activate – about 10 minutes.In the bowl of your stand mixer, combine quinoa flour, sorghum flour, tapioca starch, potato starch, xanthan gum and sea salt
  3. Mix until well combined.When the yeast is frothy, add to the flour mixture in two separate batches
  4. Mix for 1 minute, until the dough comes together.Transfer dough to the prepared pan
  5. Use the back of a spoon dipped in cold water to smooth the dough
  6. Cover with a clean dish dowel
  7. Place the pan in a dishpan or large roasting pan and fill with hot water to come two-thirds up the sides
  8. (Make sure your cloth doesn’t touch the water.) Let the bread rise for 1 hour
  9. Alternatively, you may place the pan in your oven on the proof setting for 1 hour.After 1 hour, use your fingers to make dimples in the bread
  10. Preheat oven to 450 degrees
  11. Just before placing in the oven, pour the olive oil over the dough, using a pastry brush to evenly distribute
  12. Sprinkle with sea salt and rosemary
  13. Bake for 22 minutes, or until the top is golden
  14. Transfer to a cooling rack and remove from pan
  15. Let cool for 15 minutes prior to slicing.

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