Mix all dry ingredients in a bowl, whisking after each is added (this adds air to the mix which also helps with rising).

Add applesauce and water quickly. It will be soupy but don’t add more flour. It will thicken to cake-like consistency in about 30 seconds.

Set aside 10-15 minutes in a warm place.I set my bread pans on the oven while it is preheating. This step will thicken the bread dough.

Gently knead 30-60 seconds—this is mainly for shaping purposes. You don’t need to knead the dough to develop the gluten like you do in making wheat bread since the flours in this recipe have no gluten. The dough should have a nice texture—not too sticky and easily moldable. If it’s sticky, add a couple of teaspoons of gluten-free all purpose flour.

Put into Pullman pans; let rise on top of the stove while it’s preheating (400 degrees)—about 15 to 25 minutes til it has doubled. Most of the bread rising happens during this part.

Put the bread pans into the oven. Throw a cup of hot water onto the bottom of the oven and close the oven door quickly. This step adds steam to the oven which will aid your bread in rising.

Bake in a 375 degree oven for about 60 minutes. Cool thoroughly before storing.