Ingredients
1lb
1 medium egg
155ml milk
3 tbsp sunflower oil
½ tsp white vinegar
200g gluten-free white bread flour
25g cornflour/oat flour
¾ tsp salt
1 tbsp sugar
1 tsp fast-action yeast
½ tsp xanthan gum
1.5lb
1 large egg
235ml milk
4½ tbsp sunflower oil
¾ tsp white vinegar
300g gluten-free white bread flour
35g cornflour/oat flour
1 tsp salt
1½ tbsp sugar
1¼ tsp fast-action yeast
¾ tsp xanthan gum
2lb
2 medium eggs
310ml milk
6 tbsp sunflower oil
1 tsp white vinegar
400g gluten-free white bread flour
50g cornflour/oat flour
1½ tsp salt
2 tbsp sugar
1½ tsp fast-action yeast
1 tsp xanthan gum
Suitable for:
The Method
Fit the kneading paddle into the bread pan.
Add the ingredients to the bread pan in order: liquids first (water, milk, oil, egg, vinegar), xanthan gum, sugar and salt, then flour. Always add the yeast last to ensure it's separated from the liquid and salt. This is especially important when using the delay timer.
Place the bread pan into Clever Bake and lock it into position. Close the lid.
Press MENU to scroll through the available programs and select Program 7 – Gluten Free Bread. Press the LOAF SIZE button to choose your loaf size, then press the CRUST button to select Light, Medium or Dark. Press START to begin.
When the program has finished, carefully remove the bread pan using oven gloves and turn out the loaf. Allow to cool for at least 20 minutes before slicing.
