You may also like
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.
