Gluten-free bread served on a bread board

Gluten-free bread

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(1 ratings)

Prep: 5 mins Cook: 1 hr Plus rising time

Easy

Makes 1 loaf (10-12 slices)

A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per slice (12)

  • kcal136
  • fat3g
  • saturates1g
  • carbs23g
  • sugars1g
  • fibre0.5g
  • protein4g
  • salt0.52g
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Ingredients

  • 400g gluten-free white flour (Doves Farm is available at most supermarkets)
  • 1 tsp salt
  • 7g sachet fast-action dried yeast
  • 284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.

  2. Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so. 

  3. Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

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