Gluten Free White Bread - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-white-bread

Posted On: 4th August 2015

I dare not admit how long it took me to actually get a bread recipe to work, never mind getting a gluten free bread to work in the oven. This recipe is slightly heavier than a normal bread but not unpleasantly so, with a crunchy crust and squidgy middle. If it goes hard after 24 hours, warm in the microwave to help the softness return.

This recipe is...

Dairy Free, FODMAP Friendly, Low Fat, Low Sugar

Ingredients

300ml warm water
7g sachet of yeast
2 egg whites
1tbsp honey
1tsp cider vinegar
50ml olive oil
1tsp salt
500g gluten free white bread flour

Preparation Time: 1 Hour 20 Mins
Cooking Time: 1 Hour

This recipe contains

Egg

Method

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.

This recipe makes 12 slices
Nutritional info per slice

Calories	Carbs	Fibre	Fat	Sugar	Protein
188	35g	1g	4g	2g	3g