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Gluten-free bread

Ingredients Method

Prep:40min › Cook:30min › Ready
200g brown rice flour in:1hr10min

Sift the rice, potato and soya flours into
200g potato flour a large bowl with the salt. Remove
about one-quarter of the mixture and

100g soya flour set aside. Stir the yeast into the mixture
left in the bowl and make a well in the
centre.
1 teaspoon salt
Add the honey and olive oil to the well,
1 sachet easy-blend dried yeast, together with the hand-hot water. Stir
about 7 g the dry ingredients into the liquid to
make a smooth, thick batter.

1½ teaspoon honey Cover the bowl with cling film and leave
in a warm place for 30 minutes to allow
the yeast to become active. Towards the
1 teaspoon extra virgin olive oil
end of this time, preheat the oven to
200ºC (400ºF, gas mark 6).
400ml hand-hot water
Mix the bicarbonate of soda and cream
of tartar with the reserved flour mixture,
1 teaspoon bicarbonate of soda
then sift it on top of the yeast batter. Stir
gently until combined; the mixture will
2 teaspoon cream of tartar look foamy. Transfer it to a well-greased
non-stick 900g (2 lb) loaf tin.

Bake for 25–30 minutes or until firm,
crisp and golden brown. Turn out onto a
wire rack to cool. This bread can be kept
for up to 2 days and is very good
toasted.