Organic Gluten Free Loaf recipe

This is our recipe for a gluten free loaf, made with our new organic gluten free bread mix. For extra crunch, sprinkle some gluten free flakes into the tin and over the top of the loaf prior to baking.

Makes 1 loaf (1kg) 

INGREDIENTS

• 500g Shipton Mill Organic Gluten Free Bread Mix
• 450g Warm water
• 10g Salt
• 5g Dried Yeast
• 25g Oil

METHOD

Weigh all the ingredients into a stand mixing bowl. 

Mix on a slow speed for two minutes, then increase to a high speed for two minutes.

Tip the dough out onto a lightly floured work surface. Shape into an oblong, then place into a floured basket or oiled loaf tin.  

Place into a warm area to prove for one to two hours, until doubled in volume.

Preheat your oven to 230°C and place a baking stone in it (if your dough is free form/in a basket).

Once ready, if you’re using a tin, slash the top of the proved loaf and then place it in the oven. If possible, spray some water inside the oven to create steam. This helps create a crunchy crust.

If your loaf is in a basket, once it’s proved tip it out onto your hot baking stone, slash the top, place the whole lot in the oven and then spray some water in to create steam.

Bake for 35-40 mins until lightly golden.

Leave to cool before slicing. 

(If you don’t have a stand mixer you can use a hand held mixer with dough hook attachments. If you have neither, you can mix by hand, but to save your arms we would suggest mixing for a few minutes then leaving the dough to rest for five minutes, then give it another mix for a further few minutes).