White Bread Loaf - 1 lb loaf
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1tsp salt
- 2tsp caster sugar
- 4tsp (2 x 7g sachets) dried yeast
- 30ml sunflower oil
- 1 egg
- 360ml lukewarm water – just warm, if the water is too hot it will kill the yeast.
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 200°c / gas mark 6.
Grease a 1 lb loaf tin, put a spoonful of gluten free flour into the tin and coat the sides. Tip out any excess flour.
Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, salt, caster sugar and yeast in a large bowl.
Measure the sunflower oil, egg and water together.
Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Pour into the loaf tin, level the top with a wet spoon. Cover with cling film and leave in a warm place to prove for 45 minutes.
Bake for 35 – 40 minutes until brown on all sides. Take the loaf out of the tin and tap the bottom. If it is cooked it will sound hollow.
Cool on a wire rack.
Place in an airtight container and eat within two days or freeze and eat within 3 months.