This is probably the best gluten free bread I have ever made.
- 1 1/2 cup warm milk (110 degrees)
- 4 Tbsp honey
- 2 1/2 tsp yeast
- 3 cups gluten free flour
- 1 1/2 tsp guar gum (omit if already in flour)
- 1 Tbsp + 1 tsp baking powder
- 1 tsp salt
- 2 tsp Apple cider vinegar
- 1/4 cup grapeseed oil (or any other light oil)
- 2 lg eggs +. 1 yolk, lightly beaten, room temperature
Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.
In your mixer Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt.
In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the eggs while continuing to whisk.
Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl.
Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips. Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.
Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly.
Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble.