Gluten-free white bread recipe

1. Preheat oven to Gas Mark 6, 200°C, fan 180°C. Grease and line the base of a 1kg non-stick loaf tin.
2. In a bowl combine together the warm water, sugar and dried yeast. Set aside for 5-10 mins until frothy.
3. Sieve the flour, xanthan gum, baking powder and salt into a large bowl and combine together. Once the water and yeast mixture has frothed up a little, add in the lemon juice, olive oil and eggs and whisk to combine.
4. Pour almost all of the mixture into the flour and thoroughly combine, mixing until smooth. Add in the remaining liquid, little by little, until the mixture is wet and sticky, but holds its shape.
5. Using a spatula, scrape the mixture into the loaf tin and smooth the surface with the back of a spoon dipped in water. Cut two diagonal slits across the top of the dough. Set aside for 15 mins in a warm place to rise. Then place in the centre of the oven and bake for about 50-60 mins, or until all sides are golden brown with a good crust.
6. If the bread seems a little underdone, carefully remove it from the tin and return to the oven for 5-10 mins. When tapped, the loaf should sound hollow. If it looks like it is going to burn on the outside, cover with foil and continue to bake until done.
7. Remove from the oven or tin and leave to cool on a wire rack. Don’t attempt to slice the bread while still warm as is it will crumble.

Freezing and defrosting guidelines

Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

Gluten-free cooking tip

Xantham gum aids in gluten-free baking making items less crumbly and making gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.​

See more Gluten-free recipes