200g Rice flour (Brown, white or half & half)
200g Tapioca Flour
2 tsp Guar gum or Xantham gum
30g Caster sugar
1 tsp Salt
2 tsp Instant/Quick yeast
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.