BA­SIC GLUTEN-FREE BREAD

Woman’s Day (Australia) - - Food to Love -

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.

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