230gDoves Gluten Free Brown Bread FlourFreee Brand
90gTeff Flouror use buckwheat or millet flour
1tspfine sea salt
1tspbicarbonate of soda
7ggelatineor 4g vegegel
3tbspmilk powder/dairy free milk powder
11gInstant yeastI used Allinson's Easy Bake
3large eggs UK Large - at room temperature
milk or egg to glaze
For loaves - Base-line two 1 pound non-stick loaf tins with baking paper and lightly oil the sides by rubbing with a little butter or dairy free spread. For rolls - Base line a large baking sheet with baking paper.
Weigh and mix together all the dry ingredients (TIP: weigh into an airtight container and shake vigorously). Set aside. (NOTE - If pre-weighing the dry ingredients ahead of time, set the yeast aside and add just before mixing the dough).
Crack the eggs into a large bowl and add the honey and hand-warm water.
Beat with a whisk until well-blended and airy.
Add the lemon juice and sunflower oil and beat again.
Add the dry ingredients and mix with a dough hook mixer attachment or wooden/silicone spoon until evenly combined.
Continue to mix for a few minutes to allow the ingredients to amalgamate well and become a gloopy batter.
Spoon the dough into your base-lined bread tins/moulds (about two-thirds full), or scoop large spoonfuls onto a baking sheet lined with baking paper and smooth with a wet knife/back of a spoon.
Cover with clingfilm and place the trays somewhere warm for about 40 to 50 minutes to rise to almost double size.
Pre-heat the oven to 180 C/350 F/Gas 4.
Before baking, brush the tops of the dough with egg or milk to glaze.
Bake the bread – 15 minutes for small rolls, 25 to 30 minutes for larger loaves.
Remove from the oven when baked golden brown and transfer to a wire rack to cool.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.