gluten-free bread

You can make this with a breadmaker or by hand - I have done both. As usual, the breadmaker is by far the less labour intensive, but don’t let that put you off! It’s my go-to gluten-free loaf.

Gluten free white bread
Makes 1 medium loaf

310g milk (I use soy)
1 tsp vinegar or lemon juice
6 tbsp oil (I use rapeseed, coconut or olive oil)
2 eggs
450g gluten free white bread flour (Dove's Farm was the best one I used to use in the UK)
1 tsp salt
2 tbsp sugar
2 tsp yeast

Place a large jug or bowl on your kitchen scales and then weigh the milk into it.  Then beat in the vinegar/lemon juice, oil and eggs.  Pour this into the pan of your breadmaker.

Place the flour, salt and sugar into the pan of your breadmaker.  Stir slightly with a spoon.  Sprinkle the yeast on top.  Start the machine on the gluten-free program if it has one, or on the normal bread programme.  Check it after a few minutes and scrape down the sides of the pan if necessary.  Then let the machine continue.....and in a few hours your home will smell divine and you will have a loaf of gluten-free bread!

To make by hand, mix 325ml warm milk and the same quantities of vinegar and eggs in a large bowl.  Combine the flour, salt, sugar and yeast in a separate bowl, then add it to the wet ingredients and mix to form a sticky dough.  Continue mixing while you add the oil.  Place the dough in a well oiled 1kg/2lb bread tin, cover and leave to rise for 1 hour.  Bake in a 220 C oven for 40-45 minutes.