Using a beater attachment add all ingredients to mixing bowl. Mix for 1 minute on slow speed and 4 minutes on medium speed. Place dough on a gluten free flour dusted bench and shape as desired. Place onto greased baking trays and proof for 35 minutes. Cut surface if required. Bake for 25 to 30 minutes at 220¡C Celsius.
Do not overproof as dough collapse will occur