Gluten-free bread
Gluten-free bread
A simple loaf of bread for those following a gluten-free diet. Bake this wheat-free bread and use it to make sandwiches or toast, or simply slather it in butter.
Ingreadient
- 400g gluten-free white bread flour
- 1 tsp salt
- 7g sachet fast-action dried yeast
- 284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)
- 2 eggs
- 2 tbsp olive oil
Direction
- Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
- Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
- Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.
