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Gluten-free bread.

Photo: Quentin Jones

Time
2+ hours
Difficulty
Medium
Serves
Makes one large loaf
Special options
Wheat-free,

This recipe is from baker Dan Lepard. The loaf can keep for 2-3 days. It can also be frozen whole or sliced for convenience to enjoy later.

Ingredients

  • 4 tsp soya flour
  • 50g potato starch
  • 300g cornflour
  • 25g psyllium husk powder
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp castor sugar
  • 2 tsp vinegar
  • 15ml extra virgin olive oil, plus extra for oiling surfaces and brushing
  • 2 tbsp plain yoghurt
  • 325ml warm water
  • 30ml milk

Method

Put dry ingredients in a bowl. Whisk liquids separately then mix the two well for 1 minute into a soft dough. Leave for 1 hour, then lightly oil worktop and hands.

Line a 19cm loaf tin with non-stick baking paper. Shape dough into a log and fit, seam side down, into tin. Cover and leave for 90 minutes until almost doubled. Gluten-free dough doesn't have ''oven spring'', so a very hot oven helps. Preheat to 240C or 220C fan-forced. Brush top of dough with oil and bake for 50 minutes. Remove from oven and from tin. Cool on a wire rack covered with a cloth to help keep bread soft.

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