Easy Gluten-Free Sandwich Bread

Gluten-free bread dough is closer to a thick batter than traditional dough, so there is no kneading or shaping. A tin gives the loaf structure while it rises.

Ingredients

• 400 g gluten-free bread flour blend containing xanthan gum
• 7 g instant yeast
• 1 tablespoon sugar
• 1 teaspoon fine salt
• 350 ml warm water
• 2 large eggs
• 2 tablespoons olive oil
• 1 teaspoon cider vinegar

Method

Grease and line a 900 g loaf tin. Mix the flour, yeast, sugar, and salt. Whisk the water, eggs, oil, and vinegar separately, then beat the wet mixture into the dry ingredients for three minutes.

Scrape the sticky dough into the tin and smooth the top with a wet spatula. Cover loosely and leave somewhere warm for 35 to 50 minutes, until risen close to the rim.

Heat the oven to 200°C/180°C fan. Bake for 45 to 50 minutes, covering loosely with foil if it browns too quickly. Turn out and cool completely before slicing.

Keeping it fresh

The loaf is best on the day it is baked. Slice and freeze leftovers, then toast straight from frozen. Check every packaged ingredient is labelled gluten-free when required.