Bread- Made in My Kitchen by Me! Gluten, Dairy, Soy, Egg, Nut Free Bread..

after thought: If you are not avoiding gluten.. see my next post on bread (March 27th) After a day or so this bread dried quickly and seemed very heavy.. The wildlife got the left overs!

Yesterday I posted about this yummy sounding bread that I wanted to make.. (The recipe for that is here) However, I did not have (and still don't have) all the flours it calls for.. When I went to the store on Monday I had picked up the Bob's Red Mill mixes I posted about yesterday. So I grabbed those out of my cabinets and quickly red the ingredients.. Realizing that the Pizza Crust Mix had some of the flours in it and the All purpose flour had the others in it, I decided to "experiment" I wanted to make bread that I could eat and I did not want to make a trip to the store, Especially since we are about 25 minutes away from the store! The bread came out amazingly! Seriously it did! My husband and kids agreed! It was heavier than any average bread but that is fine! I just used a very sharp bread knife to slice it up in small slices for sandwiches. and stuck it in a gallon zip lock bag! (note: I know it doesn't look "perfect" before my first time to EVER make bread of any kind I was excited it even baked correctly!)
Now that I made that I am excited to actually try the other recipe, and can't wait! It looks wonderful!

So here is what I did..

I wanted to cut the recipe in half and just do one loaf. I knew I wouldn't be able to eat  more than that before it went bad anyway. Also, I had know idea if it would even turn out correctly!

1 1/2 cups of the Gluten Free All Purpose Baking Flour
1 cup of the Gluten Free Pizza Crust Whole Grain Mix
1/2 cup of Corn Starch
2 Tsp of xanthan gum
1/2 Tbsp of salt
1/4 cup of sugar
1 Tbsp. Active dry yeast

I mixed all those together in my mixer using the flat paddle.. (I actually cut it on low for a second and cut it off and repeated that a few times to keep the flour mix from flying in the air!)

Then I added

2 Tsp of Extra Virgin Olive Oil
and about 1 3/4 cups of warm water

I mixed it all up and sprayed a glass loaf pan with Extra Virgin Olive Oil. ( I have the Pampered Chef Kitchen Spritzer so I am able to add my own oil with out worries of other ingredients)

I followed the instructions from the recipe I had found about making your microwave the place for the bread to rise and then followed her baking instructions.. I will paste those below!

(this is straight from the recipe I found)
Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes.  The bread dough will be more like cake batter than traditional bread dough.
Two options for the rising:
For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils.  Leave the water in the microwave.  Pour the bread dough into two nonstick or well-greased pans.  Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.
Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)
As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it.  Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days.  After that, it will be best used for bread pudding, French toast, croutons, etc.