Finding a good gluten free bread can be a real struggle. The loaves are way too small, overpriced and often come with massive holes in them. After buying one too many rubbish loaves of bread I’ve decided to start baking my own.
Before I started baking I did some research on current recipes and found them over complicated and with different levels or success. This recipes is simple, easy and quick. It always makes a good loaf of bread. Made with UK measurements and a small ingredients list. No xanthum gum or physillum husk needed. What’s stopping you baking up a batch today?
If you’ve previously baked gluten bread you need to forget all the rules about bread making. No kneading is required and the mixture is very wet when made. Just pour it into the tin and bake it
Gluten free bread
- 500 g all purpose gluten free plain flour
- 1 sachet dried yeast
- 1 tsp salt
- 1 tsp Sugar
- 2 tbsp vegetable oil
- 450 ml warm water
Place the flour yeast salt and sugar in a food processor.
Add the oil and pour in the water.
Beat until a smooth batter is formed
Grease two 2lb loaf tins
Pour the batter mixture into the loaf tins equally.
Grease some cling film and lightly cover the tins.
Leave them in a warm place for 30 minutes to prove.
Place in a pre-heated oven at 220 degrees C, 425° F, gas mark 7 for 20 to 25 minutes.
Leave to cool before cutting
I have been known to tear straight into a loaf when it comes out of the oven as it smells so good. My favourite way to enjoy this bread is with butter and homemade jam. It also toasts up well after a day or two.
What’s your favourite way to eat a god gluten free loaf?
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