This is the recipe I used when I made gluten-free bread for Howard last year.
As always I used Dove's Farm organic flour, in fact I got this recipe from the back of the packet of their white Gluten-Free flour.
Ingredients
1kg/36oz Gluten Free White Bread Flour
1 tsp Salt
4 tsp Quick Yeast
4 tbsp Sugar
700ml/20floz Milk
2 tsp Vinegar
6 tbsp Oil
4 Eggs
In a bowl mix together the flour, salt, yeast and sugar.
In another bowl beat together the milk, vinegar and eggs.
Add the flour and mix to form a sticky dough.
Spoon the oil over the mixture and bring it together into a ball of dough.
Put the dough into a 1kg/2lb bread tin.
Leave to rise in a warm place for about 1 hour.
If the dough spreads over the sides of the tin gently press it inwards and upwards to form a domed top.
Bake in an oven pre heated to 220°C/Fan200°C/425°F/Gas 7 for 50/55 minutes.
1 tsp Salt
4 tsp Quick Yeast
4 tbsp Sugar
700ml/20floz Milk
2 tsp Vinegar
6 tbsp Oil
4 Eggs
In a bowl mix together the flour, salt, yeast and sugar.
In another bowl beat together the milk, vinegar and eggs.
Add the flour and mix to form a sticky dough.
Spoon the oil over the mixture and bring it together into a ball of dough.
Put the dough into a 1kg/2lb bread tin.
Leave to rise in a warm place for about 1 hour.
If the dough spreads over the sides of the tin gently press it inwards and upwards to form a domed top.
Bake in an oven pre heated to 220°C/Fan200°C/425°F/Gas 7 for 50/55 minutes.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.