Ingredients – have them all at room temperature
3 cups sifted Domata Recipe Ready Floour
½-cup nonfat dry milk powder
¾-tsp salt
1 ½-tsp baking powder
¾ tsp unflavored gelatin
2 TBS sugar
3 ½-tsp Saf-instant yeast
3 eggs, beaten
¾-tsp vinegar
1/8 -cup vegetable oil
1 ¼-cup + 1/8 cup lukewarm water
Directions:
Preheat oven to 400 degrees, Grease a 5” x 9” loaf pan, and dust with Domata Recipe Ready Flour.
Mix all the dry ingredients in your mixing bowl first for several minutes while preparing the wet ingredients. Whisk together the wet ingredients and the yeast then add them to the dry and mix those together until mixed for ONLY 1 minute DO NOT OVER MIX. The batter should be slightly thicker than the consistency of cake batter. Add water a tablespoon at a time, as needed, to achieve this texture. Spoon the batter into the prepared pan, smooth with wet fingers, cover and let rise in a warm place until dough reaches top of the pan. Bake for 10 minutes then cover lightly with foil, and bake for another 35-40 minutes depending on your oven. Remove from pan immediately to cool. Cool before slicing. Store tightly covered on the counter for 3 days, in freezer for several weeks. (It will dry out in the refrigerator).
This recipe also makes beautiful dinner rolls.
Take a 1/3 cup greased scoop or equal measured amount of batter and place into large greased muffin pans. Bake at the same temperature as the bread, but for only 20 minutes or until nicely browned.
We also cover our rolls with a tin foil tent to insure not over browning.
**As a special treat add chunky applesauce or apple sauce that has chunky peaches.
Domata Recipes 
We made this bread in the bread maker last night. It turned out really good. My husband who eats wheat bread on a regular basis even liked it. This is the first time that I have made gluten free bread in a bread maker. I was very impressed. It is much better than any gluten free bread that you buy at a store.
Noreen, what bread setting did you use on the bread maker?
This recipe for gluten free bread is wonderful! It doesn’t taste like the dry chalky breads you buy at the store. It came out very moist in the center with a crispy outside. I didn’t have the powdered milk so I used warmed almond milk instead. I omitted the powdered milk altogether & instead of the 1 1/4 cup of warm water, I used 1 1/4 cup warmed almond milk. I baked it 35 minutes. Super good!
I simply added powdered whole milk, rather than non-fat, to my great-grandmother’s bread/roll recipe (with, of course, the substitution of Domata Flour for her all-purpose wheat flour), and ended up with even better breads (rolls, sweet rolls, etc.) than she made — which is saying something!