FR278_Gluten-Free-White-Bread-1080.jpg

Gluten Free White Bread

4.6

46 Ratings

55-60 minutes 1 loaf Gluten,Wheat,Nuts,Peanuts Vegan,Vegetarian

About this recipe:

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Kneading is not necessary in this gluten free white bread recipe which uses a batter method. For a vegan version swap chickpea flour and water for the egg whites. 

Equipment:

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1kg/2lb bread tin and 2 x mixing bowls

Ingredients:

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2 egg whites (or 20g FREEE Chickpea Flour + 40ml water)
2 tbsp sugar
1 tsp salt
6 tbsp oil
1 tsp vinegar
425ml water
500g FREEE White Bread Flour
2 tsp quick yeast
oil, for tin

Method:

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220°C, Fan 200°C, 425°F, Gas 7

  1. Rub some oil around the inside of a 1kg/2lb bread tin.
  2. Put the egg whites (or chickpea flour + water), sugar, salt, three spoons of the oil, vinegar, and water into a bowl and whisk together.
  3. Add the flour and yeast, whisking to a smooth and thick batter.
  4. Drizzle the remaining three spoons of oil over the sticky batter and, using a spatula turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
  5. Tip the dough into the prepared tin and smooth the top.
  6. Invert a large mixing bowl over the tin and leave until the dough has risen to 7mm/¼” below the top of the tin, about 60-90 minutes.
  7. Pre-heat the oven.
  8. Bake for 55-60 minutes.
  9. Turn out the cooked loaf to cool on a wire rack.
  10. Allow the bread to cool completely before slicing.

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