3 Cups of GF Flour (you can make your own blend or use Cloud 8 or your fav blend)
1½ teaspoons Xanthan Gum
4 teaspoons Baking Powder
1 teaspoon Salt
(you can add sweet or savoury seasonings to taste)
2 teaspoons Apple Cider Vinegar or Lemon Juice
¼ Cup Olive Oil
2 Large Eggs
In measuring cup, measure & warm milk to just above body temperature - should be warm to the touch (not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
Combine Dry Mix ingredients in small bowl.
Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
Add in the proofed Yeast Mix and mix again for just a few seconds.
Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
If necessary, oil and flour your 9x5 Loaf Pan or spray with non-stick coating.
Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating (for 20-30 mins). Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
Preheat your oven to 375 degrees.
It is important not to over-proof the bread - just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature.) Don't let it rise above your loaf pan… or just until it crests the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled.
Bake for approx. 30-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 - 220 degrees on my digital thermometer).
Remove loaf pan from oven and let cool for 3-5 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices.