If you would like to buy my cookbook, The Gluten-Free Bread Machine Cookbook, but do not have a bread machine and don’t want to buy one, you can make the recipes using your stand mixer and oven! Just like all gluten-free bread, it usually takes a few tries for you to figure out what texture you are looking for in the dough. Once you know what to look for, you can make small adjustments as needed on any given day.
NOTE: Use the same amounts of all the ingredients as listed, except increase the flour by about 2 tablespoons.
Oil a 4×9″ or 5×9″ loaf pan; set aside. Measure the yeast and set aside.
In the bowl of your stand mixer, combine all the remaining dry ingredients. Whisk thoroughly. Add the yeast and whisk again.
In a bowl, whisk the eggs with the rest of the liquid ingredients. Pour the liquids into the dry ingredients. Mix on medium speed until you have a smooth dough. Scrape down the sides and bottom of the bowl to be sure there are no hidden dry ingredients. Continue beating until the dough is satiny and smooth but not shiny. Add more flour if needed to get a dough that is fairly stiff and pulls strands as the beater moves around the bowl. When you stop the mixer and lift the beater, the dough should “break” and not flow back into the bowl.
Scoop the dough into the prepared pan, cover with a piece of oiled plastic wrap (oiled side down) and let rise in warm, draft-free place for 1 to 1-1/2 hours or until the dough has risen to just below the edge of the pan. Cooler rooms slow down the action of the yeast so it will take longer for the dough to rise. A warmer room will give you a shorter rise time.
While the dough is rising, set a rack in the center of the oven and preheat to 350°F.
Bake for 35 to 50 minutes until an instant read thermometer inserted in the center registers 206°F to 210°F. The timing will depend on the heat of your oven (each one varies).
Remove the pan from the oven and let it sit for a couple of minutes and then turn out of the pan and set it upright on a wire rack. Let cool at least 2 hours before slicing or wrapping.