Gluten Free Loaf

Dry Ingredients:

200g Rice flour (Brown, white or half & half)

200g Tapioca Flour

100g Cornflour

2 tsp Guar gum or Xantham gum

30g Caster sugar

1 tsp Salt

2 tsp Instant/Quick yeast


Wet Ingredients:

2 Egg whites

45g Vegetable Oil

1 tsp Apple cider vinegar

400g Lukewarm water

45g Light olive oil



1. Grease a tall sided 2lb loaf tin

2. Mix all dry ingredients well in a bowl using a whisk.

3. In another large bowl put the egg whites, vegetable oil & vinegar and add the lukewarm water.

4. Whisk by hand for about a minute until a thick froth forms.

5. Gradually add half the well mixed dry ingredients to the wet, whicking gently to incorporate & remove lumps.

6. Gradually add the remaining half of the dry ingredients to the batter, using a spatula to incorporate.

7. Once all the dry ingredients are in, beat with spatula for about 3 - 5 mins or until you have a smooth batter.

8. Fold in the light olive oil until well combined (This will slightly thicken the batter, but it won't be a kneadable dough).

9. Spoon the batter into your prepared loaf tin, and smooth the top, and cover with oiled clingfilm.

10. Prove in a warm place for 25 mins or until the mixture has doubled in size.

11. Preheat oven to 170C and prepare a small tin or bowl with 100ml water.

12. After 25 mins (or when it's doubled in size), place the water in the oven and leave for 3 mins.

13. Remove the clingfilm and place proved dough into oven (Leave water in there).

14. Bake for 45 mins.

15. When baked, turn loaf out of tin and bake again for 5 mins.

16. Remove from oven and allow to cool before slicing.



* Gluten Free bread only requires 1 prove.

* Gluten Free bread mixture is a batter rather than a dough.

* The water added to the oven creates steam, which gives the bread a more even rise/bake.

* If you try to cut the bread when it's too warm it won't slice too well.

* Eat within 2 days of baking and store in a plastic food bag or in a wax cloth.




Tags: Bread Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Added by: Ian Bevan

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