Gluten free white sandwich bread
- For a 2lb loaf tin
- 500g Rice flour/ GF plain flour/GF bread flour (I’ve made successful loaves with all three)
- 1 tsp salt
- 7g sachet of fast-acting dried yeast
- 2 tsp caster sugar
- 335ml/12fl oz of lukewarm milk
- 1 tsp white vinegar
- 2 large eggs
- 6 tbsp sunflower oil or 90g of melted butter
Instructions:
Oil the tin. Mix together flour, salt, yeast and sugar in a bowl. Whisk milk, vinegar, and eggs together in a separate bowl and add the dry ingredients to the wet. Beat together with a spoon - it will be a really sticky dough. Add in the oil/butter and continue to beat until fully incorporated. Transfer the dough to the oiled tin, cover with cling film or a clean tea towel and prove for 1 hour or until well risen.
Pre-heat the oven to 220C (200C fan)/425F/Gas mark 7.
Bake for 40 – 45 minutes and cool on a rack in the tin, before turning out.
0 comments:
Post a Comment