Long gluten free loaf with Poppy Seeds. Soft and tasty, just like real bread
This bread is lovely and soft. And stays soft for at least three days. Most gluten free bread mixes are too dry because of the high proportion of rice flour in the ingredients and they get drier with age. Tasting stale in only a day.
2Tblspns Soya Flouror Gram flour if allergic to Soya
1tspn Fructose
1tblspn Quick Yeast
1Tspn Glycerine
350mls WaterThis is approximate
Instructions
Place all the dry ingredients into a Mixing bowl and stir to mix them thoroughly.
Mix the oil, glycerine and half the water together in a jug. Pour into the flour mix.
Turn your food mixer on a lowish speed and once the ingredients are incorporated, start adding more water until it resembles cake batter.
Pour the batter into a greased loaf tin and smooth the top. I use a long narrow tin measuring approx 30cms long x 8cms high x 12cms wide.
Cover the tin with cling film and place in a warm place like an airing cupboard. I stand it on a metal rack over my plate warmer for 15 minutes, then turn off the plate warmer, leaving it to prove for another 15 minutes.
The mixture should have risen at least a third but don't be tempted to leave it to rise for too long or it may collapse in the oven. Or you'll get very large holes in the bread when you slice it.
When there's about 10 minutes left of proving preheat your oven to 180°C.
Sprinkle poppy seeds over the top of the loaf, or any other seeds you fancy using.
Place the tin in the lower half of the oven for 1 hour.
When cooked, leave to cool thoroughly before slicing. Gluten free bread isn't great when hot from the oven. It won't cut properly either.