BASIC GLUTEN-FREE BREAD

PREP + COOK TIME 1 HOUR 30 MINUTES (+ PROVING) MAKES 1 LOAF (12 SLICES)

Dairy free, nut free

3 cups (400g) gluten-free plain flour ½ cup (75g) potato flour

½ cup (80g) brown rice flour

½ cup (90g) white rice flour,

plus extra, to dust

3 teaspoons (10g) dried yeast 2 teaspoons salt

2 teaspoons xanthan gum

1 egg

3 egg whites

¾ cup (180ml) light olive oil 1 teaspoon vinegar

2 cups (500ml) warm water 1 tablespoon olive oil, extra 2 teaspoons salt, extra

1 Grease a 12cm x 20cm loaf pan; lightly dust with rice flour.

2 Combine sifted flours, yeast, salt and gum in a large bowl.

3 Place egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes.

Add remaining water and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth.

4 Spoon mixture into pan; smooth the surface. Cover; stand in a warm place for 45 minutes or until risen.

5 Preheat oven to 220°C/200°C fan. 6 Drizzle loaf with extra oil and sprinkle with extra salt. Bake for 1 hour or until crust is firm and golden brown. Stand bread in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. 7 Serve with dairy-free spread or butter, if you like.