Now, I must say working with gluten and wheat free flour is rather difficult, as it takes forever to bind the dough together. It has a somewhat different composition and every recipe must be experimented with, to find the proper ratio of ingredients.
I suggest making the bread with an electric mixer rather than kneading it with your hands as I found it was quite dense, but has potential and proper mixing will definately be done next time :D
So what you will need is:
100 ml lactose free milk or regular
3 (250 ml) cups of wheat/gluten free flour.
2 1/2 tablespoons butter
1 yeast square
1 teaspoon salt
1 tablespoon sugar
Mix everything and knead the dough for a good 10-15 minutes. I highly suggest using a mixer for this. After mixing thoroughly - put it in a bowl, cover it with a towel and let it sit for an hour (can you spot the ogre-esque face in the dough?).
*clean, clean, make tea and pet the cats like proper 92 year-old lady styles*
After waiting, knead the bread again. This time, take a rolling pin and roll the shizah out of your dough. When this is done, put your sombrero on and roll into a Fajita like style and place it into your oiled or cornstarch coated pan.
Let sit for ANOTHER hour.
*looks for her alter-ego mustache and castanets - serenades the cats with guitar* (Tobias not impressed with my rendition of "La Bamba" below.)
Preheat your oven to 200 C/400 F.
I melted some butter to cover the top of the bread with a brush - to brown it a little.
Put it in the oven for 30 minutes, adjust accordingly if you need to leave it in a little longer - maybe an extra 5 minutes, depending on your oven.
Now let your house fill up with mouth-watering air ...
Even if the bread had turned out tasting absolutly awful, I wouldn't have traded the smell for anything. The house filled up with Nostalgic smells of my mom's Thanksgiving cooking including "Brown-N-Serve" buns mixed with the crisp air of fall!