Sift together the I’m free Perfect Gluten Free Flour, Expandex, I’m Free Perfect Gluten Replacement, sugar, and Florapan.
Whisk the dry mixture while adding the water, mix well for 1 minute.
Pour the mixture into a 32oz sterilized mason jar and cover with a Sterilock Lid.
Allow the mixture to ferment for 24-48 hours before use.
Preheat oven to 400°F.
In the bowl of a stand mixer equipped with a paddle attachment pour the whole milk, water, polydextrose powder, starter and yeast.
Sift together the I’m Free Perfect Gluten Free Flour, Expandex, I’m Free Gluten Replacement, lactic acid, and salt.
Begin mixing the wet mixture on low and add in ½ of the dry mixture and mix for 1 minute.
Add the butter and the remaining dry mixture. Mix on low speed until incorporated, then increase the speed to medium and mix for 3 minutes.
The mixture should resemble a thick batter but not as thick as cookie dough.
Place the mixture into the Perfect Gluten Free baking pan that has been coated with non-stick spray.
Dust the top with some extra I’m free Perfect Gluten Free Flour and cover the pan with plastic wrap.
Proof the dough at room temperature for 2 hours or until it has doubled in size.
Bake the loaf at 400°F for 10 minutes, then lower the temp to 350°F and bake for 50 minutes or until it reaches an internal temperature of 209°F.
Remove the loaf from the pan and allow it to cool for 1 hour before serving.