Receta de pan sin gluten

Indicazioni

1. Lightly grease a 900g loaf tin.

2. In a large bowl mix flours, milk powder, Xanthan Gum, yeast and 1.5g fine salt. Add butter, eggs and warm water.

3. Beat with a handheld electric whisk for 3min – thick batter will climb the whisk, but persevere!

4. Spoon dough into a prepared tin.

5. Use an oiled spatula to spread mixture evenly.

6. Cover tin loosley with oiled cling film (oiled side down) and leave to rise in a warm place for 1½hr – the centre of the dough will dome slightly.

7. Pre heat oven to 180°C ( 160°C Fan) Gas Mark 4.

8. Uncover dough and bake for 50-55min until golden

9. Remove from tin and cool on a wire rack before serving

10. To store keep in an airtight container at room temperature for up to 2 days.