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Good Housekeeping
This gluten-free bread recipe uses gluten-free rice flour (we used Doves Farm).
It only takes 15 minutes by hand (although it will take time for the dough to rise) then about 55 minutes in the oven.
For tips on using yeast, follow our expert guide, which explains the different yeasts available and how to activate them.
This bread is perfect if you are looking for a great bread for sandwiches.
More rise and cooling
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Cal / Serv:
214
Makes:
1
Preparation time:
0
hours
15
minutes
Cooking time:
0
hours
55
minutes
Total time:
1
time
ten
minutes
gluten free rice flour – we used Doves Farm
(3 oz) powdered milk
xantham gum – we used Doves Farm
packet of fast acting dry yeast
large eggs at room temperature, beaten
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-
Lightly grease a 900 g (2 lb) cake tin. In a large bowl, combine the flours, powdered milk, xanthan gum, yeast and 3/4 teaspoon of fine salt. Add the butter, eggs and 400 ml (14 fl oz) of lukewarm water. Beat with an electric hand whisk for 3 minutes – the thick batter will rise in the whips, but persevere!
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Pour the batter into the prepared pan. Use an oiled spatula to spread the mixture evenly. Cover the mold loosely with oiled cling film (oil side down) and let rise in a warm place for 1h30 – the center of the dough will bulge out slightly. Preheat the oven to 180 ° C (160 ° C hot air) item 4.
-
Uncover the dough and bake for 50-55min until golden brown. Remove from pan and let cool on a wire rack before serving.
Per portion:
- Calories: 214
- Fiber: 1 g
- Total carbohydrates: 35 g
- Sugars: 4 g
- Total fat: 5 g
- Saturated fat: 3 g
- Protein: 7 g
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