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

500g FREEE Plain White Flour
2 tsp FREEE Xanthan Gum
1 tsp quick yeast
1 tsp sugar
1 tsp salt
500ml tepid water
3 tbsp oil
oil, for tin

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 flour, xanthan gum, yeast, sugar and salt into a large mixing bowl and mix well.
3. Add the water followed by two tablespoons of oil.
4. Sprinkle the last spoon of oil over the batter.
5. Run a spatula around the outside of the bowl and turn the mixture to form a sticky mass.
6. Tip the sticky mass into the prepared tin and smooth the top.
7. Invert a 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.
8. Bake for 50-55 minutes.