More and more people are allergic to gluten because it really upset stomach and mess up with your whole body. It’s really a thing which you can skip and stop using it. Although, it is quite hard to find a good tasty bread so I decided to bake it myself and it became even tastier than the bread with gluten. Also, when I bake it, I freeze it and use it for later, to eat the whole bread loaf can take some time.

EQUIPMENT:

• mixer
• several bowls
• bread pan

INGREDIENTS:

• 2 1/2 cups gluten-free all-purpose flour
• 1 cup warm milk (about 110ºF or 40°C) of choice (nut milk, fresh coconut milk, cows milk also okay)
• 2 large eggs
• 1/4 cup (50g) organic cane sugar
• 2 1/4 tsp of active dry yeast
• 1 tsp salt
• 1/4 cup (60 g) butter melted and cooled (I like using ghee for extra flavour)

PREPARATION:

1. Firstly, in a bowl, mix warm milk, sugar and yeast. Stir until you dissolve the yeast and allow the mixture to sit for around 10 min.
2. Secondly, in another bowl combine with a mixer the gluten-free all-purpose flour and salt.
3. Thirdly, add the yeast mix to the flour and combine on low for 30 seconds.
4. Then, add in butter and eggs and blend. Mix until dough is well blended. The batter has to be smooth.
5. Next, cover your bowl with a towel and allow it to rise in a warm place for around an hour. You can heat the oven up to 100ºF (40 °C) and then turn the oven off and place it in the oven for around an hour.
6. Then, grease bread pan with butter or coconut oil. Mix the dough after it has risen for an hour and gently place it into the prepared pan.
7. Cover it with a piece of greased plastic wrap and lay it on top and allow the bread to rise again in a warm place for 20-30 min more or until the bread rises just to the top of the loaf pan.
8. Preheat your oven to 350 ºF (180ºC) and bake the bread for 50 minutes. The bread will become golden brown on top.
9. Remove bread from the pan and completely cool it before slicing.

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