77.Egg Bread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make 1 lb loaf

2 beaten eggs

¼ pint milk

8 oz / 250g

gluten-free flour mix

2 tablespoons olive oil

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

1 tsp sugar


Beat the milk and egg together.

Mix all the dry ingredients for the bread together with two tablespoonsof oil .

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.

Place the mixture into a shallow 10"square baking tray lined withnon-stick baking parchment.


Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.

Turn out onto a wire tray to cool.