I do not store my bread in plastic or paper bag but in a bread box. If you don't have a bread box you can use a large stock pot. From what I read on the internet, you need to store your home-made, Gluten-Free breads a little differently than conventional breads. It has a nice chew/texture and is very flavorful. I did add ground flaxseeds, chia seeds and Gluten-Free Instant Oats.
Everyday Gluten-Free Bread
source: Bob's Red Mills
Preheat oven to 375 degrees
Grease an 9x5 pan with oil
3 1/3 cups Bob's Red Mills Gluten-Free All Purpose Baking Flour
3 1/2 tsp. Xanthan Gum
1/2 cup Non-Fat Dry Milk Powder
1/2 cup lightly packed brown sugar
2 T. Ground Flaxseeds
1 T. Chia Seeds
1T. Bob's Red Mills Gluten-Free Instant Oats
2 large eggs, room temperature
1/4 cup vegetable oil (I use organic coconut)
1 1/2 cups plus 2 T. warm water
1 T. Active Dry Yeast
In one bowl add all dry ingredients and whisk to aerate the flours, etc. Place to side.
In a 4 cup Pyrex measuring cup add warm water, it should be just comfortably warm when you place your index finger in cup to test water temperature. Not hot. Add a pinch of sugar and yeast and mix well. Cover with plastic wrap place on top of preheating oven. With in 5-10 minutes it should be all bubbly. Your yeast has been activated and ready to go.
In a small bowl beat eggs with oil.
Add all wet ingredients into dry. Mix well with a wooden spoon and make sure all is mixed well. Drop dough into prepared baking pan. I oil my hands, pat down dough and smooth it out in pan. Cover loosely with clear wrap and place on top of preheating oven. It should rise about an inch or so in about 1 hour.
Place in middle of oven and bake for about 50 minutes. Remove from oven. Let cool for 15 minutes and remove from pan. Place on a cooling rack and let the bread cool and air out to prevent the bread from getting soggy. Place cool bread in bread box. Only cut what your are going to eat. Freezes well. If freezing, slice a few slices and wrap. Only take out what you are going to use from freezer.
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