Today I share the best gluten-free bread recipe I've ever found and it's the one I've made for some time with very good results.

I buy gluten-free flour from the brand Nacional, which is one of the best I find on the market at competitive prices. And no, I'm not doing a sponsored post ...
The ingredients that I will describe are those that, with time, I realized that generated better results, so I only use these...

Ingredients:
- 2 cups of gluten-free flour from Nacional
- 1 sachet of dry yeast without gluten (Fermipan)
- 2 tablespoons of brown sugar
- 1 cup of very hot milk
- 1 tablespoon of vinegar
- 1 tablespoon of oil
- salt (to your liking)

Preparation:
In a mixing bowl, place the flour, baking powder, and vinegar over the baking powder.
Add the salt, sugar, oil and hot milk.
Leave the mixer at minimum, speed 1, for one hour. After that time, put the mixer at maximum speed for about 15 minutes or more. At this point, I never leave the 15 minutes but I leave enough time...

Turn off the mixer and place the dough in a loaf pan lined with parchment paper. Take care not to stir the dough too much or to 'pinch' it, it removes the air from the dough and causes the bread to flatten.
Place the tray in the preheated oven at 80 - 100º for 10 minutes, the ventilation function.

It will be ready when you have grown up and realized that the interior is well cooked. Usually, 10 mins are enough, but I realized that it depends on the power of the oven.
And this is it.

Photos taken with cellphone, not trendy but realistic results.

Bread with seeds.