18-oz can makes a full-sized 2-pound loaf 
Oven or bread machine -- easy directions on the can
Yeast packet included – no measuring!
Dairy free, corn-free, vegan, nut-free
Non-GMO
Certified gluten free (GFCO) and Kosher (OU) & Certified Free From (CFF) the Big 8 Food Allergens: NO wheat, milk, eggs, peanuts, tree nuts, soy, fish, crustaceans
 
GLUTEN FREE BREAD MIX INGREDIENTS:
Modified Tapioca Starch; Potato Starch; Arrowroot Powder; White Rice Flour; Cassava Flour; Buckwheat Flour; Maltodextrin (from tapioca); Flaxseed Meal; Cane Sugar; Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, tapioca starch, monocalcium phosphate); Sea Salt; Xanthan Gum; Cream of Tartar; Baking Soda; Yeast Packet.
 
Ingredients to add to ENTIRE bread mix:
2 Tbs. honey OR maple or date syrup OR coconut nectar OR agave nectar
1 ¼ cups seltzer water OR GF beer OR ginger ale OR milk of choice OR yogurt
¼ cup extra virgin olive oil
2 large eggs (or substitute like flaxseed meal + water)
Optional Toppings: sesame or sunflower seeds, raisins, and/or sea salt
Oven Directions (for more detailed instructions, see my Sandwich Bread recipe post by clicking HERE):
Bring eggs & liquids to room temperature.
Stir liquids together in a large mixing bowl. 
Slowly stir in bread mix until integrated. 
Add yeast packet and beat well for 2 minutes. If using yogurt, dough will be thick; otherwise it will be more batter-like.
Transfer dough to oiled bread pan and cover with oiled parchment. 
Rise 1 hour in warm place or 200°F oven that’s been turned off.
Bake in 350°F oven for 60 minutes or until toothpick inserted into center of loaf comes out clean or with dry crumbs. Internal temperature should be 205°F. 
Remove to wire rack to cool before slicing.
For Bread Machine: 
Bring eggs & liquids to room temperature. 
Mix eggs and add with all liquids to the bread machine pan.
Pour entire bread mix on top of liquids in pan.
Make a small well in the center of the dry mix and pour contents of yeast packet.
Choose bread machine's “Gluten Free” setting. During mix cycle, stir with a rubber spatula if necessary to help integrate ingredients before rise cycle.
When bake cycle is complete, a toothpick inserted into the center of the loaf should come out clean or with dry crumbs; the internal temperature should be 205°F. 
Remove to wire rack to cool before slicing.