Gluten-Free Rosemary-Olive Yeast Bread

1 packet (2.5 tsp) actibve dry yeast 

1 cup warm (110 degrees F) milk or D-free milk
white rice flour for dusting

2 cups potato starch

1/3 cup sorghum flour

1/3 cup potato starch/corn starch

1/3 cup tapioca

1 1/2 tsp xantham gum

1 tsp guar gum

1 tsp salt

1/2-1 tsp finely snipped fresh rosemary

1/2 tsp onion powder

1/4 cup butter/coconut oil/vegan spread/Earth Balance

1/4 cup room temp honey

2 lg eggs -room temp

2 tsp cider vinegar

1/3 cup thinly sliced black olives

Optional 1 Tblsp parmesan cheese for sprinkling on top

PREHEAT OVEN 375 Degrees

1. In a small bowl dissolve yeast in warm milk and set aside for five min to foam.

2. Generously grease 9" x 5" pan or put in parchment paper.

3. Combine all ingredients except olives. Beat for 30 sec on med speed. Sir in olives. Dough will be soft.

4. Transfer to prepared pan. Smooth top w wet spatula. Let rise in a warm place (75-80 degree F) until dough is level w top of pan

5. Place rack in middle of oven. Make 3 diag dashes on top of loaf, then bakeat 375 F for 1 hr or until internal temp reaches 205 degrees F.

6. (Sprinkle optional parm cheese once removed from oven.) Cool bread in pan for 10 min. Remove from pan and cool completely on wire rack.