Equipment:

• Oven preheated to 350 degrees
• Medium Pot with lid
• ~1.5-quart bread pan
• Saran Wrap
• Stovetop

Ingredients:

• 2 cups Cold Water
• 1/4 cups Corn Meal
• 1 ¾ cup + 1 cup Gluten-Free Flour
• 1/3 cup oil
• 2 Eggs
• 1 tsp Xanthan Gum (if not in flour already… doesn’t hurt if you add more)
• 1/4 cup Sugar
• ¾ tsp Salt
• 1 Tbs Yeast

Instructions:

• Put 2 Cups of Cold Water in a medium pot (it must have a lid!)
• Add ¼ Cup Corn Meal
• Add 1 ¾ Cups Gluten-Free Flour
• Mix well with a whisk
• The mixture will look like milk
• Put the pot on the stove on medium heat
• Use a rubber spatula or wooden spoon to scrape and mix while heating
• Heating up the GF flour changes it somehow so that it can rise
• Keep mixing on the heat until the mixture can stick together like sticky dough (~5 mins)
• Do not leave on the stove without mixing or else it will burn!
• Turn off and remove from heat
• Immediately after removing the pot from heat add these ingredients to the pot
  • 2 eggs
  • 1/3 cup oil
  • 1/4 cup sugar
  • ¾ tsp salt
  • 1 tsp xanthan gum (if the flour doesn’t have it)
• Mix well until pudding texture
• The dough should be cool enough (~100°) to add 1 Tablespoon of yeast
• Cover the pot with a lid and let rise (30 mins)
• Add 1 more cup of gluten-free flour
• Mix until flour is incorporated into the dough
• Transfer dough to bread pan (~1.5 quarts) and cover with saran wrap
• Let rise a second time (30 to 45 mins)
• Take off saran wrap and bake at 350 degrees for 27 mins