Gluten Free White Loaf

Name: Gluten Free White Loaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 1 tbsp (15g) active dry yeast*; 1 tbsp (15g) honey or sugar; 325ml tepid milk (warm, but not too hot, or the yeast will die); 450g (16oz) gluten free bread flour mix*; 1½ tsp (7.5g) xanthan gum; 4 tsp (20g) baking powder*; 1 tsp (5g) salt; 2 eggs; 50ml oil; 2 tsp (10ml) cider vinegar or lemon juice

This loaf is really easy to make you just need a 2lb loaf tin to bake the dough in.

Credited to: Coeliac UK

Kcal: 313.3

Serves 8

15 mins prep

35 mins cooking time

Ingredients

1 tbsp (15g) active dry yeast*
1 tbsp (15g) honey or sugar
325ml tepid milk (warm, but not too hot, or the yeast will die)
450g (16oz) gluten free bread flour mix*
1½ tsp (7.5g) xanthan gum
4 tsp (20g) baking powder*
1 tsp (5g) salt
2 eggs
50ml oil
2 tsp (10ml) cider vinegar or lemon juice

Notes: *Please check our Food and Drink Information for suitable products.

Method

Preheat the oven to 190C, 375F, or gas mark 6
Mix the yeast and the sugar in a small bowl. Add the warm milk and blend together, then leave it for 10 minutes, until the yeast starts to foam and bubble
Sieve together the flour, xanthan gum, baking powder and salt in a large bowl
In a third bowl, mix together the eggs, oil, and vinegar
Place the yeast mixture and the egg mixture into the bowl containing the flour mixture, and mix them all together. Stir until all ingredients are well mixed. This can be done easily using an automatic mixer for 3 minutes with the paddle blade, or by hand mixing with a spatula (You don't need to knead this dough; it will be more like a thick cake consistency)
Grease your 2lb loaf tin
Place the batter into the tin
Leave to rise for about 30 minutes or until doubled
Bake in the oven for 30-35 minutes or until golden and cooked through