Ingredients

The following ingredients have 4 Servings
  • 190 ml milk (=190g) (dairy or non-dairy)
  • 1 tbsp caster sugar (or alternative (honey/maple syrup/granulated))
  • 4 g dried Easy Bake yeast - gluten free (Just over 1¼ teaspoons (I use Allinsons) INSTANT yeast)
  • 185 g gluten free plain white flour such as Doves (Freee) (If you blend your own, see NOTES below )
  • 1½ tsp xanthan gum (or 2 tablespoons GROUND psyllium husk)
  • 1 tsp gluten free baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp fine sea salt
  • 2 tbsp sunflower oil (or alternative such as olive oil/canola oil)
  • ¾ tsp cider vinegar (or lemon juice)
  • 1 large egg (weight in shell approx 67g : Weight of yolk + white approx 62g))

Instruction

  • 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.