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Conventional Oven Directions:.
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Preheat oven to 180C Grease a large loaf tin.
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Combine all dry ingredients and the yeast.
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Mix thoroughly in a large mixing bowl.
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In a separate bowl, whisk together all of the wet ingredients.
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Then add the wet ingredients to the dry mixed ingredients.
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Beat using a mixer for about 2 minutes.
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The appearance of the dough should be stiffer that a cake batter, but not as stiff as a cookie dough.
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If the dough appears to dry, add more liquid slowly -one tablespoon at a time to achieve the desired result.
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Place the dough in prepared loaf tin.
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Cover with plastic wrap and allow the loaf to rise to the top of the pan.
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Remove plastic and bake 40 to 45 minutes or until lightly browned.
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Bread Maker Directions:.
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Mix the dry ingredients together in a large bowl.
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In another bowl, mix the wet ingredients together.
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Add the wet mix to the dry ingredients and mix until only just combined.
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Do not overmix.
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Immediately place into the breadmaker and set on gluten-free bake.
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Gluten-free breads only need one rise and generally a short baking cycle.
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If your machine does not have a gluten-free setting the use a quickbreads or yeast free cycle.
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You may need to vary the cycle to suit.
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In general consider your first loaf as a test loaf.
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The quantities given will suit machines that take 3 cups of flour mix.
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For smaller loaves, simply cut the recipes down by one third.
