SUCCESS!

FINALLY!!!
Third time is ALWAYS the charm!!
Since I found out that I have some sort of problem with Gluten and went Gluten free, I've been trying to bake some half decent bread. First attempt was a miserable failure, second attempt was better, this third one though really hit the button. Keep in mind GF bread will ALWAYS be dense and the crust will never be what it is on wheat bread, but this recipe came closest in flavour, colour, texture, and smell! Enjoy!

Gluten Free Bread

3 cups Bob's Red Mill Gluten Free All Purpose Flour
3 teaspoons xantham gum
1tablespoon olive oil
1 cup very warm water
1 tablespoon of dry yeast
pinch of sugar

1.Preheat Oven to 200 F
2.Combine yeast, water and sugar. let bloom **yeast will dissolve and foam up
3.Combine flour, xantham gum, and olive oil in standing mixer using paddle or whip
4.Add water and mix until combined. Change to dough hook and mix for 2 minutes or until dough comes together smoothly. **DOn't worry about over or undermixing, there's no gluten to develop!
5.Knead dough a few times on counter top and shape into a log. Place into small greased bread tin.
6.Place in heated oven and TURN OFF HEAT. Let rise for 30 minutes.
7.Remove bread from oven, turn back on and heat to 375 F
8.Brush top of loaf with olive oil and bake for 40-45 minutes.
9.When time is done let cool on counter before slicing and freezing. Keep frozen until ready to use.