1. Place warm water in a jug, it should be tepid to the touch otherwise it is too hot for the yeast. Add in the sachet of yeast, stir and leave to sit for 10 mins until it froths slightly on top.

2. In a large bowl, place the gluten free bread flour, create a well in the middle and add in the egg whites, honey cider vinegar, oil, salt and yeast/water mix. Beat together well to form a dough, it should be pretty soft, almost pourable consistency, not a handleable dough.

3. Place the dough into a greased 2lb loaf tin. Cover with greased cling film and leave to prove for about an hour in a warm place, the loaf should roughly double in size.

4. Once proved, place in a pre heated oven on gas mark 7/220c , for 50-60 mins until cooked and golden, best way to check if it is cooked is to flip it out of the tin and knock on the bottom, if it sounds hollow then it is done.

NB: we found it didn't go to hard if stored in an airtight container, but if you find it does heat your slices for a few seconds in the microwave to soften. Personally, I slice and freeze and defrost when I am ready to eat.