1kg/2lb loaf tin, 2 x mixing bowls, measuring jug and kitchen foil

500g FREEE Rice Flour
2 tsp FREEE Bicarbonate of Soda
2 tsp FREEE Xanthan Gum
pinch of salt
¼ tsp vitamin C powder (or 1tbsp lemon juice)
50ml boiling water
250ml cold water
250g natural yoghurt
1 tbsp oil
oil, for tin

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around a 1kg/2lb loaf tin or insert a baking liner.
3. Put the flour, bicarbonate of soda, xanthan gum, salt and vitamin C, if used, into a bowl, stir to combine and sieve into a mixing bowl.
4. Measure the boiling water into a jug and add the cold water or lemon juice, if used.
5. Add the yoghurt and stir to combine.
6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
7. Sprinkle the oil over the dough mass and using a spatula turn the mixture a couple of times in the bowl.
8. Tip the dough into the prepared tin and smooth the top.
9. Brush some oil over a piece of kitchen foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking.
10. Bake for 60 minutes.
11. Carefully remove the kitchen foil and bake for a further 10 minutes.
12. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
13. Cool completely before slicing.