GLUTEN-FREE LOAF

Gluten-free bread is ideal for those with gluten intolerance and coeliac disease. It does go dry very quickly, but the leftovers make a fabulous bread and butter pudding.

Makes 1 loaf l 1tsp salt l 450g (1lb) gluten-free flour l 30g (1oz) caster sugar l 10g (2tsp) fast-action dried yeast l 330ml (11fl oz) milk l 2 eggs, beaten l 1tsp white wine vinegar or cider vinegar l 105ml (3½fl oz) olive oil, plus extra for the tin

Oil a 1kg loaf tin. Put all the dry ingredients in a bowl and mix together thoroughly. Warm the milk a little, add to the beaten eggs and then add the vinegar and beat well. Stir the milk, egg and vinegar mixture into the dry ingredients – you can use a fork to bring everything together, but don’t expect to produce a dough. What you will get is something that will ultimately resemble a cake mixture.

Add the oil, 1tbsp at a time, and mix with your fork until it’s all incorporated. Spoon into the tin and cover with a shower cap or plastic bag. Put in a warm place to double in size – this will take around an hour.

Preheat the oven to 220°C/fan 200°C/ gas 7. Boil a kettle, pour the water into a roasting tin (don’t entirely fill the tin) and put it into the oven on a low shelf a few minutes before the mixture goes in. The steam will help to produce a better loaf. Place the loaf tin on the shelf above the roasting tin for around 40 minutes, but keep an eye out for the last 5 minutes as it may need a little more or less baking time (see tip across the bottom of the page).