Gluten-free bread

Gluten-free bread

Simple and delicious

Simple and delicious

Makes 1 loaf

Cooks In1 hour plus proofing

DifficultyNot too tricky

Nutrition per serving

• Calories 137 7%

• Fat 3.7g 5%

• Saturates 0.8g 4%

• Sugars 2.9g 3%

• Protein 3.2g 6%

• Carbs 23.1g 9%

Of an adult's reference intake

Ingredients

• 325 ml semi-skimmed milk
• 2 large free-range eggs
• 1 teaspoon white wine vinegar
• 450 g gluten-free brown bread flour , plus extra for dusting
• ½ teaspoon sea salt
• 2 tablespoons golden caster sugar
• 1½ x 7g sachet dried yeast
• 3 tablespoons olive oil

Method

1. Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
2. Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
3. Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
4. Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.