* Percent Daily Values are based on a 2000 calorie diet.
Turn on the oven briefly, just to warm it, then turn it off.
Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl.
In a separate bowl, proof the yeast in warm water and pinch of sugar.
When the yeast is ready, pour the mixture into the dry ingredients.
Add the olive oil, honey, vinegar, and egg or egg replacement. Stir to combine. The dough should be sticky- it doesn’t really feel like typical wheat bread dough- more like a thick muffin batter.
Scoop the dough into a 9-inch cake pan dusted with cornmeal.
Using wet hands, pat and shape the dough into a rounded loaf.
Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs, if you like, and a little coarse sea salt.
Place the pan into the warm oven and allow it to rest and rise for 30 minutes.
Bake at 375ºF for 25 to 35 minutes.
Remove from the pan and cool on a wire rack.
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