Ingredients:
1 cup White Sorghum flour
1 cup Brown Rice flour
1 cup Tapioca flour/starch
1 tbsp active dry yeast (I use Red Star Active Dry Yeast)
1 tbsp salt
1 tbsp xanthan gum
3 eggs, room temperature
¼ cup olive oil
1 tbsp agave nectar
1 cup warm water
⅓ to ½ cup sun-dried tomatoes, (soaked in water or oil, until soft), cut into strips
⅓ cup olives, sliced in half lengthwise
5 garlic cloves, thinly sliced (or 2 heads roasted garlic)
olive oil
salt and pepper
Source, details, tips and full instruction at: laurafriendly.com
