Rice flour, modified tapioca starch, millet flour, sugar, psyllium husk, salt, hydroxpropyl methylcellulose, dry baker’s yeast, mono-diglycerides of fatty acids
The mix will make a 1lb loaf or 8 breakfast rolls. Just add water, oil and vinegar.
White Bread Mix
Prepare a 1lb loaf tin, grease it and sprinkle with gluten-free flour,
Pour the dry mix into a bowl and mix thoroughly,
Add 3 tablespoons of oil, 400 – 415 ml of water and 2 teaspoons of white vinegar to the mix,
Knead the dough* thoroughly until a smooth consistency is obtained,
Leave the dough in the bowl for about 10 minutes in a warm place,
After this time, knead the dough in the bowl for about 2 minutes,
Put the dough into the prepared tin,
Cover the loaf tin with a cloth and put it in a warm place for about 20 minutes,
Preheat the oven to 200 degrees,
Put the loaf in the oven and bake the bread for 20 minutes,
Increase the baking temperature to 225-230 degrees and bake the bread for another 7 minutes,
After the time has elapsed, turn off the oven and cool the bread in the tin for about 5 minutes,
Remove the bread from the tin and let it cool for a further 15 minutes.
Slice, eat and enjoy!!
* The dough will be slightly stickier than conventional dough and as a result will be harder to knead.