If I hadn’t made it, I wouldn’t know it was gluten free.
I started by dumping the mix into a bowl
and removing the yeast.
Then put milk on to warm.
And butter on to melt.
Then went to separating eggs. It was 4 eggs for me to get 3/4 of a cup of whites.
Into the warm milk I dumped the yeast.
Mixed it in and waited for it to get foamy. It didn’t.
So I got nervous and mixed up some more yeast. That wouldn’t foam either. So I gave up and proceeded as if it had foamed. Yeast and I have issues.
Into the yeasty milk I dumped the egg and egg whites
and melted butter.
Mixed it all together.
Poured the mixture into the flour mix.
Like all gluten free recipes made with xanthan gum, it was sticky and globbed together.
I stopped to butter the pan because I forgot to do it in advance.
I tried to pour it into the pan but it wouldn’t pour, I had to prod it out with a spatula.
The wet spatula for flattening the top is definitely the way to go. I tried butter first but it still stuck.
About an hour later it had risen quite a bit So I put it in the oven.
A few minutes later I checked back and it was certainly rising.
Then I checked again and it was still rising! I guess I didn’t need to add the extra yeast.
Well it looks good.
Tastes good too. I think I’ll make it again.
made from Bob’s gluten free bread mix
1-2/3 cups warm (110°F) Milk
1 pkg Yeast (enclosed - 2-1/4 tsp)
1 whole Egg + enough Egg Whites to equal 3/4 cup
1/4 cup melted Butter or Vegetable Oil
1 tsp Cider Vinegar
1-16 oz pkgs GF Homemade Wonderful Bread mix (3-1/4 cups)
Place contents of package in large bowl. Remove enclosed yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary.
Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula. COVER with plastic wrap and let rise in warm (75°-80°F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. BAKE at 375°F for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.