When I research a new recipe from someone else’s blog or website, I alway read both the good and bad reviews to find any possible problems. This recipe had very few less than 5 star reviews and were primarily due to the reviewer not reading the instructions. (I gave it 5 stars.)

I made this excellent bread as printed, except I substituted the recommended whey protein isolate with egg white protein. I also used the baking-stone/steam method.

The only change I would make to the method would be to let the dough warm to room temperature before shaping and resting for the second proof. I let the bread rest in my proofing oven for almost 90 minutes at 115F and it was still under proofed. I will try this on the second loaf.

Find the recipe at Let Them Eat Gluten Free Cake and the special blend flour at Kim’s Gluten Free Bread Flour Blend.