Add one tablespoon of flour or liquid at a time until the dough reaches a point that a peak pulled up from the dough will just drop over at the very top. If the dough is too soft, the rise will collapse during baking and if not soft enough, the rise will be poor.
Place dough into a well greased and floured (gluten free flour) loaf pan approximately 9”x 5”x 4” or any other pan of your choice that will hold the dough. Set aside covered with a tea towel, in a warm place to rise until double in size.
Preheat oven to 425 degrees.
After proper rise, bake in the preheated oven for about 50 minutes or until fully baked. Inside loaf temperature will be 190 degrees F when done. The 425 degree temperature will produce a hard crust.
If you prefer a softer crust, bake at a lower temperature of 375 degrees for 75 minutes or until the interior reaches 190 degrees F.
Article comments
1 - Stacy Malinow
Please support my petition for the Girl Scouts to sell a gluten free and allergen free cookie.