We are trialling a gluten free food box scheme in our webshop to help those with coeliac disease or gluten intolerances. It is the only item available to shop currently. Please only order if you suffer from these conditions. Limited to 1 box per household per week. Orders not adhering to this will unfortunately be cancelled & refunded. Stock availability is limited and the shop will close each day when limits are reached.
Put the flour, yeast, sugar, and salt into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
Cover the dough bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
Knead the dough for another 100 presses.
Cut off two thirds of the dough, roll it into a ball and place on the prepared baking tray.
Roll the remaining dough into a smaller ball and place it on top of the first.
Press down through the middle of the dough balls with your thumb.
Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the cling film and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped.
Leave to cool on a wire rack.
Large baking tray
220˚C, Fan 200˚C, 425˚F, Gas 7
It's okay, my dough turned out too sticky to knead, end up adding just enough flour to keep it on the edge of sticky. Turned out a little dense. Could also do with more salt.
29 Oct 2017
it looks good
(when you get it right)
09 Oct 2017
I love this bread also but mine didnt come out better! It tasted delicious but the top part of my loaf ended up diagonal to the bottom. The second time I made it I wanted a standard shape loaf so used this recipe and put it in a bread tin for ease. Must make it again and improve on my shape
By Mrs Yvonne Davies
23 Jan 2012
Love this bread. I think mine came out better though. Check the forum, I've posted a picture.