Gluten-free Bread

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• 4 teaspoons soya flour (soy flour)
• 50 g potato starch
• 300 g cornflour (cornstarch)
• 1 teaspoon xanthan gum
• 25 g psyllium husks
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 tablespoon caster sugar
• 2 teaspoons vinegar
• 15 ml sunflower oil, plus extra for brushing
• 2 tablespoons yogurt
• 325 ml warm water
• 30 ml milk

Recipe

• 1 put the dry ingredients in a bowl.
• 2 whisk the liquid separately.
• 3 then mix the two really well for a minute, until they come together into a soft dough.
• 4 leave for an hour.
• 5 then, using a lightly oiled worktop and hands,
• 6 shape into rolls or into a baton for a tin loaf.
• 7 cover and leave for an hour and a half, until almost doubled.
• 8 gluten-free dough doesn't have spring, so a very hot oven helps -
• 9 245c (220c fan-assisted)/475f/gas mark 9.
• 10 brush the top of the dough with oil and
• 11 bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
• 12 remove from the oven, and from the tin or tray.
• 13 leave to cool on a wire rack, covered with a cloth
• 14 this helps keep the bread soft.