GF DF NF
This recipe makes a normal-sized loaf of gluten free white bread, with a good crust and a soft middle – just look at how well it bends in my photo below! For this recipe, I use a bread tin which measures 270 mm long x 110 mm wide by 110 mm high (with a capacity of 2.8 litres) to make a loaf of bread that is about the same size as regular gluten bread in shops. If you don’t have one that big, just use two smaller bread tins and divide the dough evenly across them (or fill one tin to about ¾ full for one larger loaf and use the leftover dough to make a second smaller loaf).
What you need:
500 mls of warm water
1 teaspoon of dried yeast
15 grams of white sugar (or 1 tablespoon if that’s easier!)
250 grams of white rice flour, plus extra for rolling out the dough
30 grams of buckwheat flour
100 grams of tapioca starch
200 grams of potato starch
30 grams of psyllium husk
10 grams of xanthan gum (about 2 teaspoons if that’s easier)
15 grams of baking power (about 1 tablespoon if that’s easier)
10 grams of salt (about 2 teaspoons)
15 mls of apple cider vinegar
60 mls of neutral oil (for example, sunflower oil or light olive oil)
4 small eggs
What to do:
1. Mix together the warm water, yeast and sugar in a large bowl and set aside in a warm place for 5 to 10 minutes for the yeast to bloom.
2. Once the yeast has started blooming and looks frothy on top, add all the remaining ingredients to the bowl (except the extra white rice flour for rolling out the dough). Mix everything together thoroughly.
3. Line your bread tin with baking paper.
4. Tip the dough into your lined bread tin and smooth flat across the top with clean, slightly damp hands.
5. Cover the dough and leave to rise somewhere warm for about 30 to 40 minutes or until the dough has increased in size to at least one and a half times its original volume. I cover my dough with a piece of plastic (which I make by cutting a freezer bag along one long side and the bottom, leaving one side uncut to form a large rectangle that can be washed and reused) and a clean tea towel. If you’re struggling to get your dough to risse because the air temperature is too low, it can be helpful to preheat your oven to a low temperature whilst you start making the dough, and then turning it off and leaving the dough to rise in the preheated oven (do make sure the oven is off before putting your dough into the oven!).
6. Once the dough has risen, preheat the oven to 200°C (make sure you take the dough out of the oven whilst it preheats if you leave it in the oven to rise!) and then bake the bread in the middle of the preheated oven for about 40 minutes or until the bread smells delicious, looks golden brown and sounds hollow when tapped.
7. Once the bread has finished baking, remove it from the oven and tip it out of the bread tin and on to a cooling rack to cool completely before eating.
8. This bread is great on the day it is made and not too bad the day after (provided it is kept wrapped in a clean tea towel or a clean plastic bag) but if using over longer than a couple of days, slice the bread and then freeze and defrost when ready to eat it for a better texture experience!
9. Enjoy!
Some, Some and Some 