Step 1

In measuring cup, measure & warm milk to just above body temperature – it 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.

Step 2

Combine Dry Mix ingredients in small bowl.

Step 3

Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.

Step 4

Add in the proofed Yeast Mix and mix again for just a few seconds.

Step 5

Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!

Step 6

If necessary, oil and flour your 9×5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.

Step 7

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. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.

Step 8

Preheat your oven to 375° Degrees Fahrenheit.

Step 9

Do NOT over-proof the bread – Just let it rise approx. 20-30 minutes depending on your room temperature. Don’t let it rise above your loaf pan like regular bread or let it crest 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.  The remaining rise will occur in the oven.

Step 10

Bake for approx. 35-45 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).

Step 11

Unlike regular bread, Do NOT let the loaf sit in the pan to rest.  Carefully remove loaf from the oven – Within 1-2 minutes, gently turn it out onto its side onto your cooling rack. Allow to cool completely before attempting to cut into slices. I use my meat slicer or a sharp serrated bread knife to achieve even slices.