Makes two 425g (15oz) loaves
- Butter, for greasing
- 450g (31⁄2 cups) good-quality gluten- free flour
- 2 tsp salt
- 1 tsp xanthan gum
- 1 tsp citric acid
- 20g (2 tbsp plus 3⁄4 tsp) easy-blend dried (active dry) yeast
- 300–350ml (11⁄4–11⁄2 cups) water
- Grease two 450g (81⁄2 x 41⁄2 x 21⁄2 inch) loaf tins.
- Sift the flour into a large bowl. (Sifting is essential so that the flour doesn’t clump together.) Stir in the salt, xanthan gum, citric acid and dried yeast, then pour in the water and mix until a soft, sticky dough forms.
- Cut the dough in half and place in the prepared tins. Cover loosely with clingfilm (plastic wrap) and leave to rise at room temperature for 30–40 minutes, until doubled in size.
- Preheat the oven to 150°C/300°F/gas mark 2. Score the top of the dough wth a sharp knife, then bake the loaves for 45 minutes. Turn them out, then pop them back inside the tins upside down and bake for a further 10–15 minutes, until the bottom crust is firm. Transfer to a wire rack to cool.