- 2 teaspoons active dry yeast
- 1 teaspoons xanthan gum
- 1 teaspoons sugar
- 2 teaspoons baking soda
- ½ cup warm water
- 1 teaspoon salt
- 1 ½ cups sorghum flour
- 1 tablespoon apple cider vinegar
- 1 cup brown rice flour
- 2 eggs
- ½ cup tapioca flour
- 2 tablespoons olive oil
- ½ cup club soda
- 2 tablespoons flaxseed meal (optional)
Prepare camp oven by oiling well with olive oil.
Combine yeast, sugar and warm water to activate yeast. Let sit for 15 minutes.
Combine dry ingredients.Add yeast mixture to dry ingredients.
Add apple cider vinegar, then the eggs, one at a time, then the olive oil. Mix well between additions.
Pour in the club soda in a slow drizzle, adding just enough to wet all the ingredients completely. The dough should feel soft and firm.
Turn out onto a surface floured with rice flour and knead well. Gluten free dough is much looser than wheat flour dough.
Place dough back in mixing bowl and cover with a towel. Allow to rise in a warm place for about 1 hour.
Meanwhile, after dough has risen about 30 minutes, start your fire using BBQ briquettes. Allow your camp oven to sit, covered, on the briquettes to heat up.
When dough has risen, place it in your well-oiled, hot camp oven. Set your camp oven back into its spot among the briquettes. Place 10-12 briquettes on the lid of camp oven.
Allow to bake approximately 30-40 minutes (baking time varies depending on fire temperature). Check on bread at anytime while baking.
Remove bread, slice, slather with butter.