Gluten-free bread

• gluten-free white bread flour↗400g g
• salt↗1 tsp tsp
• dried yeast↗7g sachet fast-action g

  7g sachet fast-action

• buttermilk↗284ml ml

  (or the same amount of whole milk with a squeeze of lemon juice)

• eggs↗2
• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.

2. 2

   Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.

3. 3

   Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.