Thicker in consistency, this loaf is as delicious as standard wholemeal and it’s perfect for dipping into warming soups or toasted in the morning so if you are giving gluten a rest or can’t eat it, give this a whirl.
It’s vegan too!
Let me know if you make it.
If you’d like the recipe for the roasted red pepper hummus dip too, head to the post on the blog.
- 550ml warm water
- 2 tsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp quick yeast (we like Doves Farm)
- 500 g Gluten-free rice flour (we like Doves Farm)
- 2 tsp xanthan gum
- 1 tsp sea salt
- 3 tbsp mild olive oil
Preheat your oven to 220˚C. Pour the water into a jug, Measure the warm water into a jug, add the cider, syrup and quick yeast and stir. Into a mixer or large bowl (we use our Magimix), place the rice flour, xanthum gum, salt, oil and mix. Pour in the wet ingredients and keep stirring/mixing to create a dough. Grease a bread tin and add the dough, smoothing it on top and add some foil on top. Let it rise for 1 1/2 hours. Bake in the oven for 1 hour, placing a skewer into the centre. If it’s clean on removal, it’s baked through.
Push the loaf onto a wire rack to cool. I like to slice it warm so the butter melts as soon as it hits the bread!