Do I need to heat the water/milk?
No. If I use water, I just run it tepid. If I use milk, I just take it straight out of the fridge!
I've made this bread twice now, the 1st time I messed up and forgot to add the vinegar and didn't notice I subbed tapioca for the corn starch. The 2nd time I got it right and started baking it before it reached the edge of the pan. Both times it rose ridiculously high and spectacularly collapsed when I pulled it out of the oven:( I've read the whole thread and for the life of me I can't figure out what I'm doing wrong:( The only thing I didn't do was add the flax since I didn't have any, does it make that much of a difference?
I've never forgot the vinegar, but once I read it wrong and added the vinegar in TBS instead of tsp! Thought it would ruin, but turned out fine. I actually sub the flax with another gluten-free flour bc my kids don't care for the taste of it. I've never had it fail. I can tell you I get varying heights off the bread each time I make it, but the flavor is consistant. This is what I do:
Boil water in a shallow oven-safe skillet (not cast iron!!)
Preheat oven to the lowest temp-mine is 170
Stick pan of water on the lowest rack of the oven (will steam bread)
Follow directions for ingredients
Once in mixer, mix on highest speed for 5 min
Turn off oven
Fill bread pan(s) as directed
Put pans into middle rack of oven for 80 minutes.
--if bread has started to slide a bit over the sides of the pan, I just scoop all that dough back onto the middle of the loaf
Turn oven to temp suggested
I bake mine for 45 minutes
I test mine by giving the top of the loaf a thump, if it sounds hollow and the top is nice and crusty, I call it done!
Cool on a rack for ~10 minutes
Remove from pans (so bottoms don't get soggy)
Cool on racks completely--unless you can't stand it and you MUST have a slice with some homemade jam, but that's just me