Gluten Free Bread.  Those words can be horrifying, can't they?  

I want to start out with this recipe, because I think it sets the tone here.  If there's something every celiac wants, its a decent slice of bread, a decent sandwich.  How about a loaf that's a standard size?  That's made with easy ingredients?  That is actually soft on the inside?  Is there such a thing?  YES!  

This bread recipe was perfected over a two year period.  I made this loaf on Sunday mornings before going to church.  It was the Sacrament bread in our congregation.  I was the only one who needed gluten free bread, but trust me, there were no complaints about the home made bread everyone was eating.  

I make this loaf now, 2 to 3 times per week.  My husband (non-celiac) and my daughter (intolerant) bring sandwiches to work and school every day.  I also use this recipe to make hamburger buns using english muffin rings as the moulds.  One recipe makes 8 buns.  (see picture below)

I use a stand mixer to make this bread, but it can be made using a hand mixer, or in a bread maker, provided the breadmaker has a Gluten Free setting.  Follow the manufacturer's recommendation for the order of ingredients in a bread maker.

Let's talk yeast!  I've been experimenting with many ways to add the yeast.  All of them work, but it seems that the less care you take, somehow, the better the bread turns out.  You can add the yeast to the warm milk and honey and let it go frothy.  I love doing this, it makes me feel like a real baker.  However, I've learned a few things:  the cider vinegar kills the yeast and prevents it from rising.  So if the vinegar is in your yeast liquid, it will still rise, but it will be slow and probably incomplete.  If you leave the vinegar out, your bread will reach lofty heights, but on cooling will collapse in the middle, seemingly never completely baking, no matter how much time you add in the oven.  So I've learned to just add the yeast in with the dry ingredients.  The rapid rise (also called "instant" or "breadmaker" yeast) is meant to be added without proofing.  The risk in this is that you won't know if your yeast is actually alive until all your ingredients are added and you're waiting for the bread to rise.  So another pro tip:  Don't kill your yeast.  Yeast should be kept in the freezer.  Yep.  Not the fridge.  In the fridge it will keep for 2-3 months max.  In the freezer, it will keep for over a year.  Only take it out when needed, scoop out your few teaspoons and put it right back in the freezer.  Don't cook your yeast in hot milk.  Make sure you milk temperature is lukewarm, not hot.  I hope this clears up some of the questions about this recipe!  Feel free to post your questions and I will do my best to answer, or clarify the post!  Thanks for the feedback!

I've added weight measurements for the flours.  It is important to not pack the flour into the cup by tapping the measuring cup on the counter.  I highly recommend getting a digital kitchen scale.  Many gluten free bread bakers use them in their cookbooks and recipes.

Therese K