Beat oil, honey, egg, clear gel, and gums on high until thick and fluffy. Beat in water until fully incorporated and thick. Beat in dry ingredients. Fold in additional flour just until mixture is thick like cookie dough, but still spongy like meringue. Turn into greased or sprayed 4X8 loaf pan. Allow to rise until sides are all the way to top of pan and middle is nicely mounded. Bake in preheated 350º oven for 30-40 minutes. Cool on cooling rack. Slice when cooled. Can be sliced while hot, but will crumble some. Use a sharp serrated knife to slice.
This recipe makes up best in a single batch, and baked in a small loaf. Gluten free bread becomes dry and hard relatively quickly, so small loaves are best.
I've made these into hamburger buns, too, but it's tricky. Use well floured hands to form into about 8 balls and allow to rise on a greased cookie sheet. Bake for 25 (or so) minutes at 350º. These will end up looking like drop biscuits, and might even work as such. Can be used as dinner rolls, too.
Remember to use any bread disasters as bread crumbs for meatloaf or chicken nuggets or meatballs, etc.
This message has been edited by BethannM on Jan 21, 2009 8:17 AM