Gluten Free Bread Recipe for Bread Maker with Honey

Instructions:

1. Start by whisking your 360ml warm water (105°F) with the 42g wildflower honey and 5ml apple cider vinegar. In a separate small bowl, whisk the 2 room temperature eggs until they are completely combined and no streaks remain. Pour the water mixture, the beaten eggs, and the 56g melted butter into the bread pan first.
2. Gently spoon your 450g gluten-free flour blend over the liquids, ensuring it covers the entire surface to create a raft. Sprinkle the 30g milk powder and 6g fine sea salt over the flour. Finally, make a small shallow well in the center of the flour (don't let it touch the liquid!) and pour in the 7g of rapid rise yeast.
3. Set your machine to the gluten-free cycle. If your machine doesn't have one, select a cycle that has a single rise and bake time of about 3 hours 15 mins total. Press start.
4. After the first 5 minutes of mixing, open the lid and use your silicone spatula to scrape down the corners of the pan. The batter should look like thick, sticky frosting.
5. Once the mixing is done, smooth the top of the batter with a wet spoon to get a nice even crust. Close the lid and resist the urge to peek! Opening the lid during the rise or bake phase lets out the steam and heat needed to set the structure. Let the machine finish the full cycle until the timer beeps.
6. Once the bake is done, remove the pan from the machine immediately. Let it sit for 5 minutes, then gently shake the loaf out onto a wire cooling rack. If the paddle is stuck in the bread, leave it there until the bread is cool. You must let the bread cool for at least 1 hour before slicing. Slicing too early will cause the steam to escape, leaving you with a gummy, wet center.