How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
160 grams (1 cup plus 2 tablespoons) cornstarch
90 grams (1/2 cup) potato starch
80 grams (1/2 cup) rice flour
70 grams (1/2 cup) gluten-free oat flour
53 grams (1/2 cup) golden flaxseed meal
27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals
18 grams (2 tablespoons) psyllium husk powder
10 grams (2 teaspoons) baking powder
9 grams (1 1/2 teaspoons) salt
3 grams (1 teaspoon) xanthan gum
One 8.75-gram package active dry yeast, such as Hodgson Mill
500 milligrams vitamin C powder (about 1/8 teaspoon)
1 3/4 cups lukewarm water
2 large eggs, at room temperature
2 tablespoons honey, plus more for brushing
2 tablespoons unsalted butter, melted
1/2 cup chopped pecans
Gluten-free oat bran, for dusting
Gluten-free old-fashioned rolled oats, for sprinkling
In the bowl of a standing electric mixer fitted with the whisk, mix the cornstarch with the potato starch, rice flour, oat flour, flaxseed meal, rice protein powder, psyllium husk powder, baking powder, salt, xanthan gum, yeast and vitamin C powder.
Fit the mixer with the paddle attachment, and with the machine at low speed mix in the water, eggs, honey, melted butter and pecans until combined. Increase the speed to medium and beat the dough until elastic and smooth, about 3 minutes.
Butter a 10-by-5-inch loaf pan and coat the sides with oat bran. Transfer the dough to the loaf pan and using an offset spatula, smooth the top. Cover loosely with plastic wrap and let stand at room temperature until the dough domes over the edge of the pan, about 1 1/2 hours.
Place a pizza stone on the middle rack of the oven and preheat to 425º. Bake the loaf on the stone for 15 minutes, then reduce the heat to 350º and bake for 30 minutes longer.
Remove the loaf from the pan and set it directly on the pizza stone. Bake for 20 to 25 minutes longer, until the loaf is golden and a thermometer inserted in the center of the loaf registers 208º. Remove the bread from the oven, brush generously with honey and sprinkle with oats. Let the bread cool completely on a wire rack before slicing.