How to make gluten-free bread

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If you or any of your family are on a gluten-free diet it can often be hard to find good recipes to make. This gluten-free bread recipe doesn’t miss out on a classic bread flavour or texture.

Triple-tested in the Woman’s Weekly kitchen, this loaf takes 40 mins to make and is well worth the wait. With a traditional method that leaves plenty of time for proving, you’ll want to make this loaf over and over.

Making this bread is more like making a cake. Usual yeast cookery methods doesn’t work for gluten-free bread because the purpose of kneading is to develop the gluten.

To freeze your bread, wrap the cold loaf in a freezer bag and freeze for up to 1 month. Allow the loaf to defrost before serving. It may be refreshed in a hot oven for a few mins before serving.

Ingredients

  • 350g gluten-free flour — we used Bob’s Red Mill All Purpose Baking Flour
  • 7g sachet easy-bake/ fast-action dried yeast
  • 1 level tsp caster sugar
  • 1 level tsp salt
  • 1 level tsp xanthan gum
  • 250ml milk
  • 1 large egg
  • 4tbs sunflower oil
  • 1tsp vinegar