Gluten Free Loaf
Equipment
Ingredients
- Oil to grease
- 325 gr Gluten free rice flower
- 75 gr Corn flour
- 75 gr Dried milk powder
- 7 gr Sachet fast-action dried yeast
- 7.5 gr Xanthan Gum
- 40 gr Unsalted butter, melted and cooled to room temperature
- 2 large Eggs, beaten
- 1.5 gr Fine salt
- 400 ml Warm water
Instructions
- Lightly grease a 900g loaf tin.
- In a large bowl mix flours, milk powder, Xanthan Gum, yeast and 1.5g fine salt. Add butter, eggs and warm water.
- Beat with a handheld electric whisk for 3min – thick batter will climb the whisk, but persevere!
- Spoon dough into a prepared tin.
- Use an oiled spatula to spread mixture evenly.
- Cover tin loosley with oiled cling film (oiled side down) and leave to rise in a warm place for 1½hr – the centre of the dough will dome slightly.
- Pre heat oven to 180°C ( 160°C Fan), gas mark 4.
- Uncover dough and bake for 50-55min until golden.
- Remove from tin and cool on a wire rack before serving.
- To store keep in an airtight container at room temperature for up to 2 days.
Tried this recipe?Let us know how it was!