I don't usually review things, but this may help others since there are no other reviews for this recipe. I followed this recipe exactly but it didn't turn out well. I let it rise over 90 minutes in a warm place but it only doubled in size (it never rose any higher after 60 minutes). I baked it for almost 2 hours, but the inside stayed gummy. I was checking it every 10 minutes or so after 75 minutes of baking but the moisture remained inside. I used an instant thermometer, and it never rose above about 207. The bread had a decent texture (crumb), but was VERY moist, like a wet sponge. We have to toast it to eat it, which is yummy, but would like a normal, dry bread. I believe the recipe is wrong; the Portugese bread recipe has ingredients similar to this (liquid/flour proportion) but has the oven temp at 400*. Next time, I'll try the 400* and add some sugar to help the rise and see if that helps.

I’ve been GF since 2005. This bread flour makes the BEST GF bread I’ve ever had. AND…it lasts for several days—meaning it doesn’t dry out by day 3. *Follow the directions on the back of the bag. You cannot make this in a bread maker, but it truly doesn’t take long to make with a dough handle in a stand mixer. No eggs, no milk, just yeast, water and oil. I add some of the Authentic Foods Dough Enhancer (bc it’s amazing) but the bread flour mix already has some in it. I proof mine in the oven and I learned the hard way to remove the rack above the bread while it proofs (raise it up really high) bc this dough rises beautifully high.

I don't have a KitchenAid or a bread hook, but this flour is so brilliant that making this dough by HAND takes less time than making cookies. This is the easiest bread recipe EVER, and that absolutely includes wheat bread - and I have baked a lot of bread! I hardly need any rice flour, it's not a sticky dough, and though I was discouraged by this recipe's reference to equipment I don't have, there was no need. Hats off to Steve, and this brilliant flour blend!!