White bread loaf

1 lb loaf

  • Gluten free & vegan
  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 2 tsp caster sugar
  • 4 tsp (2 x 7g sachets) dried yeast
  • 40ml melted dairy free margarine
  • 360ml plant-based milk – just warm, if the water is too hot it can make the yeast inactive.

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.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy free margarine into a small bowl and melt in a microwave. Measure the plant-based milk.

Pour the margarine and plant-based milk 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.

10 minutes before baking, preheat the oven to 220°c / 200°c fan oven / gas mark 7.

Bake for 30 – 45 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.