Emma's Gluten Free Loaf Bread

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1. 1Step 1: Preheat your oven to 170 degrees, then turn it OFF. If you have a second oven, preheat it while the bread proofs. If not, proof part of the time on the counter while your oven heats up the pizza stone.
2. 2Step 2: In a medium bowl, weigh the dry ingredients: gluten-free flour blend, psyllium husk powder, instant yeast, xanthan gum, and sea salt. Mix well, then add to the mixer.
3. 3Step 3: In a separate bowl, weigh the olive oil and honey. Set aside.
4. 4Step 4: In a microwave-safe bowl or measuring cup, weigh the water and milk. Microwave for about 45-50 seconds or until warm, not hot, to avoid killing the yeast.
5. 5Step 5: Add the olive oil/honey mixture, water/milk mixture, and eggs to the mixer.
6. 6Step 6: Mix on speed 1 until just combined. Stop and scrape the sides with a spatula, then mix on speed 2 for 4 minutes.
7. 7Step 7: Turn the dough onto a lightly floured surface (using the same gluten-free flour blend). Knead gently—gluten-free dough requires a gentler folding, not traditional kneading. Too much extra flour or kneading will cause the dough to crack.
8. 8Step 8: Place the dough into your coated ceramic loaf pan. Grease the pan if needed. Using a bread lame or sharp knife, slash the top of the bread three times; this is important for proper rising.
9. 9Step 9: Cover gently with plastic wrap, leaving room for the bread to rise but keeping it from drying out during proofing.
10. 10Step 10: Proof in the warm oven (heat turned OFF) for 45 minutes.
11. 11Step 11: If using a second oven, place the pizza stone on the bottom rack and turn the oven to 400 degrees when the bread has proofed for 30 minutes. If not, remove the bread from the proofing oven to finish proofing on the counter while the oven preheats.
12. 12Step 12: After proofing (about 45 minutes), remove the plastic wrap. The bread should feel fluffy and have risen slightly above the pan. Whisk the egg white and gently baste the top of the bread; this helps browning and prevents drying out.
13. 13Step 13: Bake at 400 degrees for 1 hour and 5 minutes (your oven may vary).
14. 14Step 14: Immediately remove the bread from the pan and let it cool completely on a wire rack before slicing—this is essential for gluten-free bread.