Gluten Free Sun-Dried Tomato Twist Bread

subheading: Garlic confit:

10 garlic cloves, peeled

100 g (½ cup) olive oil (or just enough to cover the garlic cloves in the saucepan or ramekin)

subheading: Sun-dried tomato filling:

10 garlic cloves, from garlic confit

125 g sun-dried tomatoes (packed in oil, drained; about 15 sun-dried tomato pieces) (Note that the weight refers to the drained tomatoes, without the oil.)

15 g (1 tbsp) garlicky olive oil, from garlic confit

salt and pepper, to taste

subheading: Gluten free enriched dough:

15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)

255 g (1 cup + 1 tbsp) lukewarm water

160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

100 g (¾ cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

60 g (⅓ cup + 2 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

15 g (1 tbsp) caster/superfine or granulated sugar

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1½ tsp) baking powder

5 g (2 tsp) xanthan gum

5 g (1 tsp) salt

1 US large/UK medium egg, room temperature

1 US large/UK medium egg yolk, room temperature

35 g (2½ tbsp) olive oil

subheading: Egg wash:

1 US large/UK medium egg, whisked

Directions at theloopywhisk.com

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