Ingredients:
- 1 1/4 cups all purpose gluten-free flour blend (I used Bob's Red Mill All Purpose Gluten-Free Flour Mix but use your favorite gluten-free flour blend)
- 1 cup arrowroot starch
- 1 cup tapioca starch
- 1 cup white rice flour
- 1/4 cup dry buttermilk powder
- 1 tablespoon guar gum OR xanthan gum
- 1 teaspoon salt
- 5 teaspoons instant dry yeast granules (Always check the expiration dates on your yeast- if it's out-of-date, it may not make your dough rise properly!)
- 3 room temperature eggs
- 1 teaspoon apple cider vinegar
- 1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan
- 1 tablespoon honey
- 1 1/3 cups lukewarm water
- 4 tablespoons fresh, chopped rosemary
- 1/2 cup chopped walnuts
