Gluten Free Wholesome Loaf

Place all ingredients together in a large bowl or you can use your electric mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix. Your dough should be slightly sticky.

Turn out the dough on to a lightly floured surface and knead for a few minutes, stretching the dough away from you, then folding it back on itself. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead.

Shape into a smooth ball. Lightly grease your bread tin and dust with flour, making sure all the sides and corners are covered.

Carefully place your dough into your tin, keeping a smooth top. Cover with a cloth to stop the top drying out.

Leave to rise in a warm draft free place for about 40 minutes.

Preheat you oven to 200°C. Once risen, bake in a hot oven for 35-40 minutes. Your bread is cooked when you knock the top and it sounds hollow.

Remove from the tin as soon as cooked to prevent a soggy bottom.

Cool on a wire rack before slicing.

To make rolls:
Follow the method for making a loaf. Divide the dough into 12 equal-sized portions and roll into smooth balls. Hint: keep your hands slightly damp, it stops the dough sticking to them.

Place in a lined tin with sides, keeping the buns close together but not quite touching. This lets them rise up instead of out.

Leave to rise in a warm, draft free place. There is no set time for rising but they should be nearly doubled in size.

Once risen, bake in a preheated hot oven, 200°C for 20-25 minutes until they are golden brown in colour.

Bread Maker Option:
Place your liquids, yeast and sugar in your bread maker pan. Leave to rest while you weigh out your Wholesome Bread Mix.

Add you bread mix to the pan.

Select your gluten free setting.

Check during the mixing process, you may need to scrape your dough down from the sides of the pan.

Remove from pan as soon as cooked.

Storage:
Keeps well in a cotton bread bag on the bench. Can be sliced and frozen.