A simple gluten free bread loaf made with FREEE Plain White Flour and Xanthan Gum. This loaf has an open crumpet crumb structure and is delicious toasted.
Rub some oil around the inside of a 1kg/2lb bread tin.
Put the flour, xanthan gum, yeast, sugar and salt into a large mixing bowl and mix well.
Add the water followed by two tablespoons of oil.
Sprinkle the last spoon of oil over the batter.
Run a spatula around the outside of the bowl and turn the mixture to form a sticky mass.
Tip the sticky mass into the prepared tin and smooth the top.
Invert a mixing bowl over the tin and leave until the dough has risen to 7mm/¼” below the top of the tin, about 60-90 minutes.
Bake for 50-55 minutes.
Equipment
1kg/2lb bread tin and 2 x large mixing bowls
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time
50-55 minutes
I used 1/2 plain flour and 1/2 bread flour and left it to rise for 2 hours. I put it in a 3 lb and cooked for 55 minutes. It was brilliant -soft and tasty.
