It's really hard to make bread that is both gluten-free and egg-free. I have been messing about trying to achieve this for over a year now. I have made many dud-breads and learnt much along the way. Finally the effort has paid off and I have developed a great basic free-from bread loaf. It's yummy, light, rises and is un-stodgy, and doesn't sink/deflate as the photo gives testament to! I hope you enjoy some good baking success with my recipe too.
- 2 tsp yeast
- 1 C warm water
- 3 tsp honey
- 1 Tbs ground flaxseed
- ¹/3 C olive oil
- 1 tsp cidre vinegar
- 1¼ C Doves strong white flour
- ½ tsp bicarbonate of soda
- grind of salt
- ½ tsp zanthum gum
Prep your bread tins or dishes with baking paper.
Bung all your ingredients into a mixing bowl in the order listed above and combine until a wet, sticky dough is formed. Pop the dough into your waiting tins or dishes. Cover and place in a warm spot in your home so the dough can rise.
After 45 minutes in it's cosy spot check the dough; it should have started to rise nicely. Leave it to continue rising and turn your oven on to 190°C (fan). When the oven reaches 190°C (fan) your bread should be well risen and ready to bake. Pop it in the oven for 20 minutes.*
When the 20 mins are up it should be a lovely golden brown all over - get it out of the oven, pop it on your cooling rack and leave to cool for at least 15 mins before attempting to slice it up. Enjoy.
*Cooking time varies dependant on the size of bread loaf you make. Use the photos to give you an idea of what cooks in 20 mins. You can also use this recipe to make about 18 little buns it works wonderfully - if you use muffin cases to help create their shape they take 10 minutes to bake.