Re: Baking gluten-free bread - feedback please?
only way is to try it and see
450g Plain flour
1 level teasp bicarbonate of soda
1 level teasp salt
1 level teasp caster sugar
300ml natural low-fat yoghurt
150 - 180ml milk
Preheat oven to 220C/200C fan or Gas 7
Line a baking tray with baking paper.
Sift the flour, bicarb of soda, salt and sugar into large bowl.
Sifting ensures bicarb is distributed well in flour to ensure loaf rises evenly.
Mix yogurt with 150ml of the milk. Add to flour mixture in the bowl, and mix with a large spoon until mixture comes together - you may need to add a little more milk to make a soft but not sticky dough.
Flour your hands and bring mixture together, work quickly and handle dough as little as possible.
Gather the dough into a ball and put on a floured work surface.
Shape into a round loaf about 20-22cm across.
Transfer to baking tray and using a sharp knife cut a deep cross in the top.
Bake in oven for 30 minutes.
If loaf starts to brown too much, cover top with piece of foil shiny side up for last 5 minutes.
To test if cooked, tap the bottom- if it sounds hollow it is ready.
No yogurt. Increase the amount of milk used to 450ml and mix it with 2 teasp lemon juice or wine vinegar instead
For a crusty loaf cool on wire rack, for soft crust wrap in clean tea towel and leave until cold.