Gluten free farmhouse bread

Gluten Free Farmhouse Bread

Everybody deserves to savour the crusty delight of bread and this includes those with an intolerance to gluten. This recipe produces a wonderfully crusty and light bread without the need for any gluten. No longer do you have to endure brick-like bread or insipid but acceptable bread anymore! Making your own bread also has the advantage of being more cost-effective as anyone will know who has to buy branded gluten free bread. 

Ingredients:

400g plain gluten free flour

1 tablespoon xanthum gum

1 teaspoon salt

1 1/4 tablespoon soft brown sugar

1 tablespoon fast action yeast

4 tablespoon canola oil

1 teaspoon lemon juice

1 egg, beaten

400 ml hand hot water

Sift the flour and xanthum gum into a large mixing bowl and then add the salt, sugar, yeast, oil, juice and egg.

Pour in the water and mix to form a thick paste with a electric whisk or hand whisk for at least 4 minutes. The mixture should be smooth and sticky. 

Grease a loaf tin with some oil and dust the tin with some gluten free flour. You can use a metal tin or a silicone tin. 

Carefully transfer the dough to the tin and smooth the surface. Cover loosely with oiled cling film and leave in a warm place for about 30 minutes until well risen - about three times its original size. In the loaf tin that I used it reached level with the top of the tin. Dust the top with some gluten free plain flour using a sieve to avoid clumps of flour. 

Preheat the oven to 200C/fan 180 and place the tin in the oven for about 90 minutes. The bread should be golden brown and sound hollow when tapped on the surface. 

Remove the loaf and allow to cool on a wire rack. This bread will keep for at least four days if stored in a dry, cool place. It can be enjoyed sliced or toasted.