Gluten Free Bread

  • Total Time

    1h 0m
    • Prep Time

      20m
    • Bake Time

      40m
  • Serves

    10
  • Skill Level

    Easy
  • Dietary Needs

    GF
    • Gluten free

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Looking for a fool-proof gluten free bread recipe? Look no further. This is a recipe that you will come back to time and time again.

Method

  1. Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.

  2. Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.

  3. Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.

  4. Beat until the mixture is smooth but soft and slightly sticky.

  5. Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.

  6. Cover with oiled cling film and leave in a warm place to rise for about 45 minutes until the mixture has risen by 3cm.

  7. Preheat the oven to 220°C, 200°C fan or gas 7.

  8. Bake the bread for 15 minutes, then reduce the oven temperature to 200°C, 180°C fan, gas 6 and bake for a further 30 minutes until golden brown. The loaf will sound hollow when tipped out of the tin. To check it is cooked insert a skewer into the centre, it should come out clean if fully cooked.

  9. Remove from the tin and allow to cool completely before slicing.

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