What is in this article?:
Popular blogger Shauna James Author of GlutenFreeGirl.com and her husband, "The Chef" Danny Ahern, share their recipe for "crusty bread that even those who eat gluten might like," from their new cookbook, Gluten-Free Girl and the Chef (Wiley, 2010).
2. Adding the wet ingredients.
Pour the warm water, eggs, canola oil, and honey into the dry ingredients. Mix with the paddle attachment (or with a large spoon if you are mixing by hand) for a few moments until the dough has fully come together. It will be soft. It will sort of slump off the paddle. Don’t worry. That’s the right texture.