• Whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt. Set aside.
• In the large mixing bowl of a stand mixer or just a mixing bowl, stir together the wet ingredients (honey, yogurt, apple cider vinegar, oil, and egg or flax seed and water mixture).  Gradually add the dry ingredients in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment.  Once incorporated, add the yeast granules, and beat well – 2-3 more minutes.

If baking with yogurt:

• The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick or dry, gradually mix in milk, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.
• Liberally dust a pastry mat or clean counter with more gfJules Flour and transfer the dough onto the surface, rolling gently in the flour to cover all sides. Knead slightly, if necessary, to form a smoother ball.
• Transfer to a proofing basket, bowl or oiled parchment-lined glass bowl.
• Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes - 1 hour.
• Preheat oven to 350º F (static) or 325º F (convection).
• Gently transfer to a parchment-lined baking sheet.
• Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.
• Wet a large serrated knife and press into the bread in 2 or 3 lines 1/2 inch deep, rocking the knife back and forth to open the cuts slightly wider or use a lame to cut into the bread in a decorative pattern. This will give the bread natural rifts to rise from, and make it even prettier once baked.
• Spritz with water once risen, if you prefer an even crunchier crust.
• Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier!
• Bake for 30-40 minutes, testing with an instant read thermometer to ensure it's fully baked before removing from the oven. The thermometer should have reached 200º F.
• Remove to fully cool on a wire rack.

If baking with another liquid:

• The dough will be more batter-like, so it still needs some support while rising and baking. Choose an oven-safe deep, round pan or bowl, pyrex, or even a springform pan. Line with oiled parchment and transfer the dough to the pan, smoothing the top with a wet spatula and mounding it more in the middle of the pan rather than flattening it out.
• Cover loosely with a piece of oiled parchment paper and place in a warm spot to rise for 30 minutes - 1 hour.
• Brush with egg wash or oil, then lightly dust the top with more gfJules Flour.
• Wet a large serrated knife and press into the bread in 2 or 3 lines 1/2 inch deep, rocking the knife back and forth to open the cuts slightly wider or use a lame to cut into the bread in a decorative pattern. This will give the bread natural rifts to rise from, and make it even prettier once baked.
• Spritz with water once risen, if you prefer an even crunchier crust.
• Preheat oven to 350º F (static) or 325º F (convection).
• Place an oven-safe bowl or pan on the bottom shelf of your oven and fill with ice cubes. The steam from melting ice cubes will help your bread get even crustier!
• Bake for approximately 15 minutes, then lift up on parchment and remove the bread from the pan. Lay parchment with bread on top of a flat baking sheet. Otherwise, leave dough inside the pan for support.
• Bake for 20-25 more minutes, testing with an instant read thermometer to ensure it's fully baked before removing from the oven
• Depending on the size of the pan used, and therefore the height of the loaf, it may need to cook longer to be fully done. The thermometer should have reached at least 200º F.
• Remove to full cool on a wire rack for 10 minutes.