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Gluten Free Soft White Bread     CD   Veg  CBF    50mins plus proving

Makes 2  loaves    Cold   Vegetarian  Bake Fayre  Gluten Wheat Free


120ml/4fl.oz. Warm Water

2 teasp Sugar

4 teasp Dry Yeast Granules

300g/11oz White Rice Flour

225g/8oz Tapioca Flour

50g/2oz Sugar

4 teasp Xanthum Gum

75g/3oz Dry Milk Powder

1 1/2 teasp salt

360ml/12fl.oz. Water

4 tbsp Melted Butter 

1 teaspoon Wine Vinegar

3 eggs





1. Place the warm water, sugar and yeast in a small bowl. Mix well and set aside for 15 minutes.


2. Meanwhile, in a large mixing bowl, sift together the flours, sugar, xanthum gum, dry milk and salt and mix well. In another mixing bowl, combine the water, melted butter, vinegar and eggs. 


3. Add the butter and yeast mixtures to the dry ingredients and beat well (preferably with an electric beater), until well mixed. 


4. Knead for a few minutes then divide the mixture in two and place in  two 450g/1lb greased loaf tins. Place in a warm place to prove for 30 minutes or until well risen.  


5. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4.


6. Bake the loaves for  30-35 minutes until golden brown. Cool on wire racks.



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