Gluten-free homemade bread mix can be made by hand or with a bread machine. This bread can also be made dairy-free. This mix is especially designed for those sensitive to gluten, but can be enjoyed by everyone. This moist, flavorful bread makes great sandwiches, toast, bread crumbs, croutons, and other goods that start with a basic loaf of bread.

How to Make Gluten-Free Homemade Bread

Ingredients: 1 2/3 cups warm (110°F) milk (you may use dairy, rice or soy), one whole egg plus enough egg Whites to yield 3/4 cup eggs, 1/4 cup melted butter or vegetable oil, one packet of yeast (2 1/4 tsp), one tsp cider vinegar, one pound of bread mix.

To make by hand: Empty contents of package into a large bowl of heavy-duty tabletop mixer. Add yeast to warm milk in a separate bowl. Let foam for five minutes. Add eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. Mix with regular beaters (not dough hook) at medium speed for three minutes. Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula.

Cover with oiled aluminum foil or plastic wrap and let rise in warm place (75°-80°F) until dough is level with top of pan (approximately 25-35 minutes). Remove cover. Bake at 375°F for 60-65 minutes (do not underbake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.

By bread machine: All ingredients should be at room temperature. Follow your specific machine instructions for adding yeast, liquid and dry ingredients in the proper order. Be sure to whisk milk, eggs, packet of yeast, melted butter or oil, and vinegar together until very smooth before adding to bread machine. Set controls for setting recommended by manufacturer. Remove baked bread from bread machine and cool thoroughly on wire rack before slicing.

There are approximately 3 1/4 cups per pound.