Hello!! The type of yeast I use you just add to the dry ingredients and stir in. You dont need to add water to it. Here is a link to it: https://www.amazon.com/gp/mobile/dp/B0001CXUHW/ref=mobile_oh_details_?ie=UTF8&app-action=detail&asin=B0001CXUHW&clickstream-tag=your_orde
Would I still use the same amount as you call for in your recipe? I just would skip the step where you put the yeast in the water? Do I still need to add water to dough though? Also what about adding 1/4 tsp xanthan per cup of flour? Will that improve the bread?

I made this in the bread maker but it didn't rise :-/ I used avocado oil and coconut nectar instead of honey. I am VERY new at making my own bread so would love any advice as to why it didn't rise. Thank you in advance. On the bright side - everyone loved the taste!

I'm new to gluten free baking and cooking and this recipe is what's keeping me at it! I had tried, mostly unsuccessfully, using other GF recipes and always had a horrible time of getting the dough to rise. This lead to some pretty dense loaves previously. This rose perfectly, even without the parchment collar, and tastes delicious. I used agave syrup and am excited to try with honey as well. Thanks for a great recipe!

Love all Pamela's products. Any trick to get more rise in this recipe in a bread machine? This is our second attempt and the rise is less than desired. I tried using 50% more yeast in the second batch as well as using room temperature eggs. Any suggestions would be appreciated. Flavor is great.

I made a wonderful artisan looking loaf of bread with seeds on top using the recipe above except for:

- Used 50% more yeast and used Instant Yeast (not rapid rise)

- Used parchment paper in a bowl and scraped dough onto parchment paper to rise till doubled (about 1 hour at approx. 79 to 85 degrees
- Sprayed water on top of the dough & sprinkled with mixed seeds: caraway, sesame, flax, charnushka.

- Preheated oven 450 degrees for 30 minutes with cast iron dutch oven with lid on middle rack.
- Used parchment paper (like handles) to lift dough and place in 'hot' preheated cast iron dutch oven with lid on. Baked the dough in parchment paper in a 450 degree oven in the preheated cast iron dutch oven with lid on.

- Baked for 30 minutes with lid on and removed from oven. Internal temperature was 205 degrees using an instant thermometer. Bread is done when temp is between 200 and 210.

- Shipped it overnight to my brother.
His comments below (email):

"Bread arrived a little after noon. This bread is terrific and a real treat. Not grainy, held together nicely. Flavor, texture, taste all great. I have never had a GF bread that taste this good. Great texture, not crumbly at all, excellent flavor. Didn't know what to expect with the variety of seeds but it's wonderful!
The charnushka triggered a memory blast from the past. Not at all disappointed w/ all the seeds but for the next loaf, I might like sesame, poppy, and charnushka alone favoring a greater concentration of those little black seeds. Good moisture content and excellent chewiness content which I don't normally see in GF breads. Looks like a good rise (see picture I sent).
Pete is normally pretty critical of GF products, but he liked the bread also. See picture of Payton (now 1.5 yrs old) munching on the bread also. GF breads are dense by their very nature. While the loaf is somewhat more dense than regula
ead, is by no means disagreeable. Sandy, you did an excellent job. You should consider opening a GF bread bakery. GF product production is in a skyrocketing stage with allergy awareness as it is today. So much appreciate your efforts. I won't try warming in the methods that you describe until tomorrow. Today I'll take advantage of its maximum freshness. I'm such a happy camper!!"
I am continuing to experiment with different GF bread mixes to get a true artisan looking loaf like I have been making with regular wheat flour for years.

Three Questions:
- For those of you who have made artisan white loaf with both Pamela's Artisan Flour Blend and Pamela's Bread and Pizza Mix.... which do you prefer? and what taste, texture differences do you note?

- Have you tried this recipe or the Bread and Pizza Mix flour recipe using a preheated cast iron dutch oven and lid? What are your thoughts?

- If I wanted to add cheddar cheese to the mix, do any other ingredients need adjustment?
Thanks, I am new to baking GF (for my brother)