Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.
Ingredients for this step
500gGluten free plain flour
1 tspSalt
1Allinson's Easy Bake Yeast Sachet
2 tbspBillington's Unrefined Golden Caster Sugar
Step 2
Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.
Ingredients for this step
75gUnsalted butter (softened)
350mlMilk (whole)
Step 3
Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.
Ingredients for this step
2Free range large egg(s) (beaten)
1 tspCider vinegar
Step 4
Beat until the mixture is smooth but soft and slightly sticky.
Step 5
Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.
Step 6
Cover with oiled cling film and leave in a warm place to rise for about 45 minutes until the mixture has risen by 3cm.
Step 7
Preheat the oven to 220°C (200°C fan / gas 7).
Step 8
Bake the bread for 15 minutes, then reduce the oven temperature to 200°C (180°C fan / gas 6) and bake for a further 30 minutes until golden brown. The loaf will sound hollow when tipped out of the tin. To check it is cooked insert a skewer into the centre, it should come out clean if fully cooked.
Step 9
Remove from the tin and allow to cool completely before slicing.
Ingredients
MetricImperial
500gGluten free plain flour
1 tspSalt
1Allinson's Easy Bake Yeast Sachet
2 tbspBillington's Unrefined Golden Caster Sugar
350mlMilk (whole)
75gUnsalted butter (softened)
2Free range large egg(s) (beaten)
1 tspCider vinegar
7 Baker Ratings
Just baked my first ever gluten free loaf. Easily the nicest bread I’ve ever had. It was so soft but a nice crust Would definitely make again It was amazing
Love this?
Should I be using bread flour or ordinary gluten free white flour
Baking Mad
We would recommend gluten free bread flour for any bread recipes that you are baking.
