An easy gluten free bread recipe that can be made using basic white gluten free flour and store-cupboard ingredients. The ingredients stated are for a single 1 pound loaf. Use double the quantities for a two-pound loaf.
2tbspsunflower oilor alternative such as olive oil/canola oil
¾tspcider vinegar or lemon juice
1largeeggweight in shell approx 67g : Weight of yolk + white approx 62g)
Prepare a one pound loaf tin by greasing the inside with a little oil/butter/spread. Base-line with non-stick baking paper and coat the inner sides with a light dusting of flour.
Weigh/measure the milk into a microwavable bowl or jug and warm in the microwave on medium, in short bursts to 42 C (should feel about warm hand temperature). Alternatively heat about two-thirds of the milk in a saucepan and add the remaining cold milk to bring the temperature down. If the temperature feels too hot, set aside for a few minutes until it feels right.
Add the sugar and yeast and whisk lightly to combine and dissolve. Set aside for 10 to 15 minutes until the yeast has activated and the mixture is frothing.
Meanwhile, weigh and mix together (either stirring in a bowl or shaking in an airtight container) the flour(s), xanthan gum, baking powder, bicarbonate of soda and salt. Set aside.
In a large bowl, measure and whisk together the oil, vinegar and egg.
Once the yeast mixture has been allowed to activate, add to the bowl and whisk into the other wet ingredients.
Add the dry ingredients and beat well with either a dough hook attachment or a wooden/silicone spoon for about 5 minutes. The mixture should be well-blended and resemble the consistency of thick wallpaper paste.
Transfer the mixture to the bread tin and smooth the top with the wet back of a spoon.
Place the tin (uncovered) in a warm place to rise for between 30 minutes and an hour (dependent on temperature). I prove in a low temperature (60 C) oven, with the tin placed on top of a thick tea towel. Prove until the dough has risen to about 1½ to 2 cm above the tin.
Heat the oven to 180 C/350 F/Gas 4. Place a heat proof dish with boiling water in the base of the oven to add moisture during baking.
Bake the loaf for 20 to 25 minutes (if making a larger loaf, increase the timing to 35 to 45 minutes). Check part-way through baking and if you think the loaf is browning too quickly, carefully place a piece of foil over the top to protect. Check the loaf is done using a skewer, which should come out clean.
Immediately and carefully remove the loaf from the bread tin (use a flat knife to gently loosen any stuck points around the top and sides). If you want a crustier outer crust, place the loaf (without the tin) back in the oven for no more than a couple of minutes, before putting on a wire rack to cool completely.
Store at room temperature in sealable bag.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Ingredients listed are for one 1 pound loaf. To make a 2 pound loaf, double the ingredients used.To blend your own FLOUR for this recipe, the approximate equivalents of individual flours are as follows : 55g fine rice flour, 45g tapioca starch, 45g potato starch, 20g corn starch, 20g buckwheat flour.