INGREDIENTS:

• 500g GLUTEN FREE BREAD MIX
• 1 SACHET FAST ACTION YEAST
• 1 EGG (optional)
• 2 TABLESPOON OF VEGETABLE OIL
• 350ml WARM WATER
• 1-TEASPOON SALT (optional)

METHOD:

1. WEIGH OUT 500g of GLUTEN FREE BREAD MIX INTO A BOWL.
2. DISSOLVE THE YEAST IN THE WARM WATER.
3. ADD SALT, OIL, EGG AND YEAST TO THE FLOUR.
4. MIX ON SPEED ONE OF MIXER FOR TWO MINUTES.
   (If mixing by hand mix until a smooth batter is achieved).
5. DIVIDE MIXTURE BETWEEN TWO GREASED 450g LOAF TINS (15cm x 25cm x 7.5cm).
6. COVER WITH OILED CLING FILM AND LEAVE TO RISE (about 30 - 40 mins).
7. BAKE AT 200`C/ 400`F/GAS MARK 7 FOR ABOUT 30 MINUTES.
8. YOUR LOAF SHOULD BE WELL RISEN AND FIRM TO THE TOUCH.
9. ALLOW TO COOL SLIGHTLY.
10. TURN OUT ONTO A COOLING TRAY.

MAKES ONE LARGE LOAF

INGREDIENTS:

• 450g WHEAT FREE HI-FIBRE BREAD MIX
• 360ml MILK (Soya, goats or cows)
• 2 EGGS (optional)
• 1 TABLESPOON VEGETABLE OIL
• 1 teaspoon salt (optional)

METHOD:

1. WEIGH OUT THE BREAD MIX INTO A BOWL.
2. ADD ALL THE DRY INGREDIENTS.
3. ADD THE WET STIRRING ALL THE TIME UNTIL THE DOUGH BEGINS TO THICKEN.
4. POUR INTO A GREASED 1KG LOAF TIN (18cm x 20cm).
5. BAKE AT 180`C/360`F/GAS MARK 4 FOR ABOUT 40-50 MINUTES OR UNTIL WELL RISEN AND FIRM TO THE TOUCH.
6. ALLOW TO COOL SLIGHTLY BEFORE TURNING OUT ONTO A COOLING TRAY.

THIS FLOUR ALSO WORKS WELL WITH YEAST; JUST FOLLOW THE INSTRUCTIONS FOR GLUTEN FREE BREAD.

THIS ALSO WORKS WELL WITH YEAST.