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

Method:

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.

Notes:

* 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.