Step 1

1. In a large bowl, whisk dry ingredients (rice flour to yeast)

Step 2

2. To the warm water add olive oil, apple cider vinegar and sweetener and mix. Add the warm liquid, sundried tomatoes with oil and rosemary to dry ingredients.

Step 3

3. Using a spatula, mix until just combined. Do not over mix the dough, or the bread will become dense and rubbery. The dough will be super sticky

Step 4

4. Sprinkle a square sheet of parchment paper with 1 tablespoon of corn flour (see images below)

Step 5

5. Scoop out the dough with a spatula and place on the parchment paper and shape it into a ball

Step 6

6. Using the paper, lift the dough and place it in a smaller bowl. The dough should fit fairly snuggly in the bowl. This will allow the bread to rise in height. (See image below)

Step 7

7. Cover the bowl with a damp cloth and place in a warm place for 2 hours

Step 8

8. Preheat oven to 450 F and place a Dutch oven without the lid in the oven while it is heating up

Step 9

9. Once the oven is heated to 450 F, using the parchment paper, lift the dough and carefully place it in the pot and cover the pot with the lid

Step 10

10. Bake for 30 minutes, then remove the lid and continue baking for 30 more minutes until the bread is a golden brown

Step 11

11. Using the parchment paper lift the bread out of the Dutch oven and place it on a cooling rack to cool before slicing. Enjoy!