Gluten-free bread

Name: Gluten-free bread
Cook time: 2 h 30 min
Ingredients: 4 tsp soya flour; 50g potato starch; 300g cornflour; 25g psyllium husk powder; 2 tsp instant yeast; 1 tsp salt; 1 tbsp castor sugar; 2 tsp vinegar; 15ml extra virgin olive oil, plus extra for oiling surfaces and brushing; 2 tbsp plain yoghurt; 325ml warm water; 30ml milk

STEVE MANFREDI

December 5, 2011

Time:2 hours +

This recipe is from baker Dan Lepard. The loaf can keep for 2-3 days. It can also be frozen whole or sliced for convenience to enjoy later.

Ingredients

4 tsp soya flour
50g potato starch
300g cornflour
25g psyllium husk powder
2 tsp instant yeast
1 tsp salt
1 tbsp castor sugar
2 tsp vinegar
15ml extra virgin olive oil, plus extra for oiling surfaces and brushing
2 tbsp plain yoghurt
325ml warm water
30ml milk

Method

Put dry ingredients in a bowl. Whisk liquids separately then mix the two well for 1 minute into a soft dough. Leave for 1 hour, then lightly oil worktop and hands.
Line a 19cm loaf tin with non-stick baking paper. Shape dough into a log and fit, seam side down, into tin. Cover and leave for 90 minutes until almost doubled. Gluten-free dough doesn't have ''oven spring'', so a very hot oven helps. Preheat to 240C or 220C fan-forced. Brush top of dough with oil and bake for 50 minutes. Remove from oven and from tin. Cool on a wire rack covered with a cloth to help keep bread soft.