-
1
Preheat the oven to gas 6 / 200C / 400F and grease & flour a 2lb loaf tin
-
2
Sieve together the flours, salt, sugar & xanthan gum.
-
3
Stir in the yeast, vitamin c and ground almonds/rice flour and mix well
-
4
Measure out 420mls tepid water and add the oil to it
-
5
Pour 400mls onto the flour mix and beat until smooth.
-
6
The dough should be firm enough to keep its shape but soft enough to fall slowly from the spoon.
-
7
Add more water a tbsp at a time until you reach that consistency
-
8
Pour the mix into the loaf tin, smooth over with the back of a wet spoon
-
9
Sprinkle a topping of choice over the top if desired.
-
10
Millet or buckwheat flakes, poppy or sesame seeds for example
-
11
Bake for 45-60 minute until the bread is crisp and golden on all sides.
-
12
If the base & sides are pale turn the loaf upsides down in the tin and bake for another 10 minutes.
-
13
When it's done it should sound hollow when tapped on the base
-
14
Remove from the tin and set on a wire rack to cool.
-
15
Don't slice until it's completely cold.
-
16
Store wrapped and in an airtight container for 2 days or slice and freeze.
-
17
Makes a medium loaf
-
18
Variations:
-
19
For brown bread use 2tsp dark brown sugar in place of the caster sugar and add in 1tbsp rice bran.
-
20
If avoiding almonds use 55g potato starch + 2 tsps oil.
-
21
Bake as above
-
22
For bread rolls grease and flour a baking sheet.
-
23
Drop tablespoons of the mixture on it neatly and smooth down with the back of a wet spoon.
-
24
Sprinkle the tops with millet flakes, buckwheat flakes, poppy or sesame seeds if desired and bake at the same temp for 15 - 20 minutes until browned all over
-
25
Vitamin c / citric acid helps extend shelf life in gluten-free baking.
-
26
Add 1/8tsp to any breads or cakes to keep them a little longer
