Easy Artisan Gluten-Free Dough

Measure flours and cornstarch into 16 cup bowl, whisk to combine well.

Whisk in xanthan gum, yeast & salt.

Lightly beat eggs in a separate bowl, add brown sugar, water, applesauce, oil & vinegar to the eggs. Whisk to combine.

Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.

Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, golden, mashed potato-like appearance.

Use immediately, or refrigerate for up to 3 days before baking.

For 1/2 a recipe of dough grease a 9 x 5 loaf pan, or scoop about 1/3 cup of batter into each of 12 greased muffin cups, cover with a teatowel & let rest at room temp for 40 minutes.

For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.

Pour 2 cups hot water into broiler pan. Place loaf pan or muffin pan on hot stone. If making 2 loaves, place pans at least 3" apart on baking stone.

Bake rolls for 22 - 25 minutes, loaves for 27 - 30 minutes, till crust is medium dark brown. Instant read thermometer inserted in center should read at least 190° F, or 90°C.

Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.