Simple gluten-free loaf
Prep:
15 mins
Cook:
35 mins
This simple loaf bread has a twist on taste nearly like a sourdough. It freezes well so you will always have some to hand.
325 ml semi-skimmed milk
2 large eggs
1 tsp white wine vinegar
450g gluten-free brown bread flour, plus extra for dusting
½ tsp salt
2 tbsp golden caster sugar
1½ x 7g dried yeast
3 tbsp olive oil
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper with a drizzle of olive oil and set aside.
In a small pan over a low heat, warm the milk then leave to cool slightly.
Crack the eggs into a large bowl, add the vinegar then gradually stir in the warm milk until well combined.
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 with your hands, shape into a ball, adding a little flour if necessary.
Place onto the prepared baking tray, cover with a damp tea towel, then leave to in a warm place for around 1 hour, or until it has doubled in size.
Bake for around 35 minutes, or until golden and cooked through.
Leave to cool slightly on a wire rack, then slice and serve.
Serves
Makes 1 loaf
Preparation Time
15 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Flour, Eggs, Sugar, Oil
Recipe Type
Bread
Special Info
Gluten free
Level of Difficulty
Easy
