I started making bread when Eli was a year old. And it is great bread. I have continued to make it even after I went gluten free. So for almost 4years I have made bread--only for others...my family, friends, neighbors. One day my next door neighbor told me just because I went gluten free that he didn't. Yes occasionally I send one of the boys over with a fresh loaf.
Today I am home bound caring for 4 males with the flu. --->ever heard of "Man Flu"--just sayin'!!
So I decided to try to make up my own gluten free bread recipe!
And it turned out good--I will definitely be having fresh bread again!!
5cups of Bloomfield Farms Gluten Free All Purpose baking mix
1pkg dry active yeast
2 cups hot water (not boiling)
Combine all dry ingredients,honey and oil. Then stir in water.
Heat oven to 200°. Turn off oven set dough in oven to rise for 20 mins.
Knead dough lightly. Divide into two lightly greased bread pans. Place in the still warm oven for 2 1/2 hours.
Bake at 375° for 25mins. Let bread cool in pans for 3 mins then flip bread out and allow it to cool upside down (this will keep the bottom from being soggy.)
The bread is flakey yet spongy. I am already thinking of new additions to try- like bananas! Pumpkin!