BASIC GLUTEN-FREE BREAD
MAKES 1 LOAF PREP + COOK 1 ½ HOURS + STANDING
½ cup white rice flour 3 cups gluten-free plain flour ½ cup potato flour ½ cup brown rice flour 3 tsp dried yeast 2 tsp salt 2 tsp xanthan gum 1 egg 3 egg whites ¾ cup light olive oil 1 tsp vinegar 2 cups warm water 1 tbsp olive oil, extra 2 tsp salt, extra
Grease a 12 x 20cm loaf pan. Lightly dust with rice flour. 2 Combine sifted flours, yeast, salt and gum in a large bowl.
3 In a large bowl, using an electric mixer, beat egg, egg whites, oil, vinegar and 1 ½ cups of the water on medium speed for 3½ mins. Add remaining water and flour mixture, 1 cup at a time, beating until mixture is combined and smooth.
4 Spoon mixture into loaf pan and smooth surface. Cover, stand, in a warm place for 45 mins. 5 Preheat oven to 220°C. 6 Drizzle loaf with extra oil and sprinkle with extra salt. Bake for 1 hour or until crust is firm and golden brown and the loaf sounds hollow when tapped. Stand bread in pan for 5 mins before turning, top-side up, onto a wire rack to cool. Serve with dairy-free spread or butter, if liked.