Our gluten free bread uses a blend of different flours and xantham gum to create a light fluffy texture.
Eat it for breakfast with your favourite spread, or serve for lunch with shredded chicken, a little store-bought aioli and a handful of rocket. For dinner, use it in a toastie with any leftovers and melted cheese.
Ingredients
Method
Grease a 12cm x 20cm loaf pan; lightly dust with rice flour.
Combine sifted flours, yeast, salt and gum in a large bowl. Crumble in half the salt.
Place whole egg, egg whites, oil, vinegar and 1½ cups (375ml) water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add 1.2 cup water (125ml) and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth.
Spoon dough mixture into loaf pan; smooth the surface. Cover; stand in a warm place for 45 minutes.
Preheat oven to 220°C.
Drizzle loaf with extra oil and sprinkle with remaining salt. Bake for 1 hour or until crust is firm and golden brown and the loaf sounds hollow when tapped. Stand bread in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.Â
How to store this gluten-free bread
Bread is best eaten the day it is baked, however it’s great for toast or toasted sandwiches the next day.
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