
Denise says:
- Gluten-free baking is not hard, but finding a recipe that works, can be! This recipe will guarantee you delicious flavour and fluffy texture, which makes it really worth sourcing the numerous ingredients. Enjoy a slice with butter and jam, or toasted with cheese.
- Preparation Time: 15 minutes plus 45 minutes to rise
- Cooking Time: 45 minutes
- Makes: 1 loaf
Ingredients:
- 7g yeast
- 25ml warm water
- ~
- 450g Eurostar Gluten Free Premium Plain White Flour
- 50g coconut flour
- 100g walnuts – toasted
- 2 teaspoons cinnamon
- 2 teaspoons xanthan gum
- ¼ teaspoon cream of tartar
- 1 tablespoon golden caster sugar
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 150ml warm almond milk or regular full-fat milk
- 2 eggs
Method
- Line a 1kg loaf tin with baking parchment so that it covers the sides.
- Mix the yeast with 25ml warm water and leave for 5 minutes for the yeast to activate. If the water is boiling hot, it will denature the yeast.
- Place the Eurostar Gluten Free Premium Plain White Flour, coconut flour, walnuts, cinnamon, xanthan gum, cream of tartar and sugar into the yeast solution and mix well.
- Add the salt and mix again to combine. You need to add the salt separately so that it doesn’t inhibit the yeast.
- Add the vinegar, milk and eggs, mixing after each addition until your dough is thick and smooth – this can be done with a Stand Mixer or by hand. Transfer the dough to your prepared loaf tin.
- Cover the dough with lightly oiled cling film and allow it to rise for 30 to 45 minutes.
- When the dough has nearly reached the end of its rise, preheat the oven to 180°C / 355°F / Gas Mark 4.
- Remove the cling film. Using a sharp knife, slash the top of the loaf about 2cm deep to control the expansion once it’s in the oven and stop your loaf from cracking.
- Bake for 35 – 45 minutes or until the dough is cooked through.
Tagged in: Almond Milk, apple cider vinegar, breakfast, British, Caster Sugar, Cinnamon, coconut flour, cream of tartar, Eggs, gluten free flour, Lunch, Milk, snack, Walnuts, xanthan gum, yeast