Gluten-free sandwich bread
Make gluten-free sandwich bread with Special Ingredients xanthan gum, to keep for up to 2 days.
Gluten-free sandwich bread
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Make gluten-free sandwich bread with Special Ingredients xanthan gum, to keep for up to 2 days.
Ingredients
- Oil for greasing the tin
- 325g gluten-free rice flour
- 75g cornflour
- 75g milk powder
- 1 x 7g sachet fast-action dried yeast
- 7.5g Special Ingredients xanthan gum
- 40g unsalted butter, melted and cooled to room temperature
- 2 large eggs at room temperature, beaten
- 1.5g fine salt
- 400ml lukewarm water
Products used in this recipe
Method
- Lightly grease a 900g loaf tin.
- In a large bowl, mix the rice flour, cornflour, milk powder, xanthan gum, yeast and 1.5g salt. Add the butter, eggs and lukewarm water.
- Beat with an electric mixer for 3 minutes. The mixture will be thick and tend to climb up the beaters.
- Transfer the dough to the tin.
- Level with an oiled spatula.
- Cover loosely with oiled cling film, with the oiled side facing the dough. Leave to rise in a warm place for 1½ hours: the centre will rise slightly.
- Preheat the oven to 180°C, or 160°C fan, gas mark 4.
- Remove the cling film and bake for 50–55 minutes until golden.
- Remove from the tin and leave to cool on a wire rack before serving.
- Store in an airtight container at room temperature for up to 2 days.