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.
- 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
Tip the flour into a bowl and add the yeast, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, sunflower oil and vinegar.
Pour the milk mixture into the flour and mix well, to give a soft dropping consistency.
Spoon the mixture into the loaf tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise until it shows above the top of the tin.
Set the oven to 200°C/400°F/Gas Mark 6. Bake the loaf in the centre of preheated oven for 30-40 mins, or to check if it’s baked, tap the base of the loaf to see if it sounds hollow. Remove the loaf from the oven and transfer it to a wire rack to cool completely.