A simple loaf of bread for those following a gluten-free diet. Bake this wheat-free bread and use it to make sandwiches or toast, or simply slather it in butter.
Prep:5 mins
Makes 1 loaf (10-12 slices)
400g gluten-free white bread flour1 tsp salt7g sachet fast-action dried yeast284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)2 eggs2 tbsp olive oil
STEP 1Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.STEP 2Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.STEP 3Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.
