I like to make seven baggies of the dry ingredients and store them in the refrigerator for day to day use. Typically when using a bread machine, the yeast is added to a well in the flour. I haven't noticed a big difference in mixing the yeast into the dry ingredients when making this. Note however, this is why I call for warming the water before adding it to the bread machine. It offsets the coldness of the ingredients that were stored in the refrigerator.
Free of: Gluten, Dairy, Corn, Soy, Egg
WHISK DRY INGREDIENTS TOGETHER and SET ASIDE:
1 cup oat flour*
1 cup potato starch
1/4 cup brown rice flour
1/4 cup sorghum flour
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoon baking powder
2 Tablespoons flax meal
2 Tablespoons dairy free milk powder**
1 Tablespoon instant dry rapid yeast
1/2 teaspoon Authentic Foods Gluten Free dough enhancer (optional)
POUR WET INGREDIENTS INTO THE BREAD MACHINE:
1 1/2 cup warm water
4 Tablespoons light extra virgin olive oil
3 Tablespoons honey, agave syrup, or sugar
1 teaspoon rice vinegar
Pour the dry ingredients on top. Select the rapid rise cycle or gluten free cycle. (I use a Zojirushi machine.) When the machine goes off, take it out immediately and let it cool on a rack to prevent it from getting soggy. Be sure to remove the arm and pin so that area won't get soggy either.
*For oat flour, I grind down a box of McCain's Quick Cooking Irish Oats, until it is a fine flour. I have also substituted oat flour with equal amounts of millet and it turned out okay, however it seemed to fall apart more easily.
** I use Dari Free from Vance's.
many times bread will rise very high in the machine and then fall. It happens to me off and on, and has to do with the humidity of the air. Don't be discouraged. I have never had a loaf not taste great even if it has fallen.