Add 5 cups of the flour blend one cup at a time and mix on medium speed after addition.
Whisk together 1 egg and 1 teaspoon water and baste on top of each ball. Don’t baste into the cracks otherwise, they will turn dark brown and not show off those white cracks. (Don’t sweat it if the egg get into those cracks though.)
Bake on the center shelf for 25 minutes for an 8 x 4-inch pan. I Baked one in a 9 x 5 pan for 50 minutes and the inside dough was no different. The outside just had a crunchy crust. I don’t care for crunchy, so I wrapped the whole thing in foil, while still hot, to steam for about a half an hour. The crust softened perfectly.
Remove from the oven and immediately remove from the pan and transfer to a cooling rack. Face the top with your favorite dairy free buttery spread. Slice immediately and serve. Alternatively, you may allow the loaf to cool entirely, slice, and freeze in a zipper storage bag. You can also freeze an entire unsliced loaf once cool. Freeze all leftovers, defrost at room temperature, and rewarm as desired such as the toaster or in the microwave on low.