King Arthur Gluten-free Bread Mix called for three eggs I was tempted to change the recipe entirely, but I was afraid that if it didn't turn out I wouldn't be able to legitimately review it. So I started off to make the bread as directed.
I threw in the three eggs, warm water, and 4 Tbsp of walnut oil. I mixed with an electric mixer as instructed. I added the flour one cup at a time. Somehow, in the middle of it all, my subconscious took over and I ended up doing things my own way by sheer force of habit. Sure, I added the three eggs, but I skipped another step entirely. And it still came out.
I've been making a lot of gluten-free bread recently, and I've figured out that you can completely skip the second rise with GF breads. In fact, it can improve your bread to skip that second rise. Gluten-free dough often isn't resilient enough to come back completely from being punched down, so I simply don't do it. It shaves quite a bit of time off making a loaf. Besides, the whole purpose of knocking down the dough and stirring or kneading a second time is to make sure your yeast is evenly distributed throughout the dough. If you've made most gluten-free breads by their instructions, you've already beaten the heck out of it, so your yeast distribution has already been taken care of.
This bread rose higher than any gluten-free bread I've baked. I let it rise for about 45 minutes, which is when most GF breads I've made have maxed out. This loaf even kept rising in the oven, which I haven't been able to get other GF breads to do. When it came out after 50 minutes of cooking, the top was nicely rounded and browned.
Have you tried King Arthur Gluten-free Bread Mix? What did you think? I'd love to hear what you have to say!