We are currently selling a reduced range of our FREEE gluten free flours and foods in our web shop. Restrictions to quantities per order apply. For all orders please allow 3-5 working days for delivery.
Measure the yoghurt, water, 2 spoons of the oil and the lemon juice into a jug and stir until combined.
Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner and pre-heat the oven.
Put the flour, icing sugar, bicarbonate of soda, xanthan gum and salt into a large bowl and mix together well.
Sieve this into another mixing bowl to mix and aerate the flour blend.
Add the prepared yoghurt mix to the bowl and stir everything together to make a soft, sticky dough.
Drizzle the remaining spoon of oil over the sticky dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
Tip the doughty mass into the prepared tin and smooth the top.
Cover the tin with oiled tin foil creating a dome so that the bread can rise during cooking.
Bake for 60 minutes.
Carefully remove the tin foil and bake for a further 10 minutes.
Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
Cool completely before slicing.
1kg/2lb loaf tin, tin foil, mixing bowl or jug
200°C, Fan 180°C, 400°F, Gas 6
60 minutes + 10 minutes
Delicious & really light! Made some Paleo/coeliac/other changes which I hope help: Buttermilk for yoghourt, 2 tsp Chia seeds instead of Xanthan gum, Baking powder (Gluten-free, use 3x amount) for Baking soda & Lemon juice. Icing sugar replaced with 2tbsp fine ground Coconut sugar (1 cup : 1tbsp Arrowroot pwdr in Nutribullet)