Gluten-free white bread

Preparation method

1. Place the rice flour, fine cornmeal, dried milk powder, xanthan gum and salt into the bowl of a food mixer and mix well using the paddle attachment. (Gluten-free flours are very fine and need to be very well blended before any liquid is added. The ingredients should all be at room temperature.)

2. Whisk the eggs and slowly add to the dry ingredients. Continue to beat for a few minutes on a medium speed.

3. Dissolve the sugar in 150ml/¼ pint of the tepid water in a small bowl and crumble in the fresh yeast. Sit the bowl in a warm place to allow the yeast to work. After four or five minutes it should have a creamy, slightly frothy appearance. Stir and add it gradually, along with the remaining tepid water, into the mixer bowl. Beat well for about 10 minutes. The consistency of the mixture would be too wet to knead by hand.

   Technique: Using fresh yeast

4. Spoon the mixture into the lined loaf tins and cover with a clean, slightly damp tea towel to prevent a skin forming. Leave to rise.

5. Preheat the oven to 190C/375F/Gas 5.

6. Just before the bread reaches the top of the tin (about 20 minutes, depending upon the temperature of the kitchen), remove the tea towel and pop both tins into the fully heated oven. Bake in the oven for 55-60 minutes or until the loaves look nicely browned and sound hollow when tapped. Remove from the tins about 10 minutes before the end of the cooking and put them back into the oven if you like your bread crisp all round. Leave to cool on a wire rack.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Makes 2 x 900g/2lb loaves