Gluten Free Loaf Recipe

Create gluten free loaves that will last up to 2 days with with this easy recipe using Special Ingredients Xanthan Gum

Gluten Free Loaf Recipe

Rated 4.6 stars by 12 users

Category

Molecular Gastronomy

Cuisine

Bread

Servings

6

Prep Time

1 hour 45 minutes

Cook Time

55 minutes

Create gluten free loaves that will last up to 2 days with with this easy recipe using Special Ingredients Xanthan Gum

Author:

Special Ingredients Ltd

Image of Gluten Free Loaf Recipe

Ingredients

Oil To Grease
325g Gluten Free Rice Flower
75g Corn Flour
75g Dried Milk Powder
7g Sachet Fast-Action Dried Yeast
7.5g Special Ingredients Xanthan Gum
40g Unsalted Butter, Melted And Cooled To Room Temperature
2 Large Room Temperature Eggs, Beaten
1.5g Fine Salt
400ml Warm Water

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Directions

Lightly grease a 900g loaf tin.
In a large bowl mix flours, milk powder, Xanthan Gum, yeast and 1.5g fine salt. Add butter, eggs and warm water.
Beat with a handheld electric whisk for 3min – thick batter will climb the whisk, but persevere!
Spoon dough into a prepared tin.
Use an oiled spatula to spread mixture evenly.
Cover tin loosley with oiled cling film (oiled side down) and leave to rise in a warm place for 1½hr – the centre of the dough will dome slightly.
Pre heat oven to 180°C ( 160°C Fan) Gas Mark 4.
Uncover dough and bake for 50-55min until golden
Remove from tin and cool on a wire rack before serving
To store keep in an airtight container at room temperature for up to 2 days.

Filed in: Bread, Gluten Free, Loaf, Loaves, Modern Gastronomy Kit, Modern Gelling Agents Kit, Molecular Gastronomy Chef Kit, Xanthan Gum

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