Gluten-free bread served on a bread board

Gluten-free bread

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
  • Vegetarian
Nutrition: Per slice (12)
NutrientUnit
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)
  • 2 eggs
  • 2 tbsp olive oil

Method

  • STEP 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.

  • STEP 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. 

  • STEP 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.

Goes well with

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    Rating: 3 out of 5.10 ratings
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