Prep time1 hour 15 minutes
Cook Time40 minutes
1 8g packet (2½ teaspoons) instant yeast
1 teaspoon (5 ml) apple cider vinegar
1 tablespoon (15 ml) vegetable oil
1¼ cups (315 ml) warm milk (see note)
1 tablespoon gluten free flour (for rolling)
Combine gluten free bread mix and other ingredients (except the gluten free flour) in a large bowl with an electric mixer fitted with a dough hook for 30 seconds on low speed. Scrape down the sides of the bowl and mix for a further 3 minutes on medium.
Roll out dough on a surface lightly-floured with the gluten-free flour and shape into 1 to 3 loaves. Brush away extra flour.
For 2-3 loaves: Place loaves on a baking sheet lined with parchment paper. Use a sharp knife or razor to lightly score the top of each loaf. Put baking sheet in a sealed container, or cover with a damp tea towel, and leave in a warm place to rise until dough has doubled in size (about 60 minutes).
For a single loaf: Place dough in a loaf tin lined with parchment paper. Use a sharp knife or razor to lightly score the top. Put tin in a sealed container, or cover with a damp tea towel, and leave in a warm place to rise until dough has doubled in size (about 60 minutes).
Fill a pan with water and place it on the bottom rack of the oven. Preheat the oven to 400°F (200°C). When the oven is at temperature, place the bread on the centre rack and bake for 18-25 minutes for 2-3 loaves or 35-40 minutes for 1 loaf.