Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.
Ingredients for this step
Gluten free plain flour(500g)
Salt(1 tsp)
Allinson's Easy Bake Yeast Sachet(1)
Billington's Unrefined Golden Caster Sugar(2 tbsp)
Step 2
Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.
Ingredients for this step
Unsalted butter (softened)(75g)
Milk (whole)(350ml)
Step 3
Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.
Ingredients for this step
Free range large egg(s) (beaten)(2)
Cider vinegar(1 tsp)
Step 4
Beat until the mixture is smooth but soft and slightly sticky.
Step 5
Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.
Step 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.
Step 7
Preheat the oven to 220°C (200°C fan / gas 7).
Step 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.
Step 9
Remove from the tin and allow to cool completely before slicing.
Ingredients
MetricImperial
500gGluten free plain flour
1 tspSalt
1Allinson's Easy Bake Yeast Sachet
2 tbspBillington's Unrefined Golden Caster Sugar
350mlMilk (whole)
75gUnsalted butter (softened)
2Free range large egg(s) (beaten)
1 tspCider vinegar
7 Baker Ratings
Just baked my first ever gluten free loaf. Easily the nicest bread I’ve ever had. It was so soft but a nice crust Would definitely make again It was amazing
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Should I be using bread flour or ordinary gluten free white flour
Baking Mad
We would recommend gluten free bread flour for any bread recipes that you are baking.
