1. Conventional Oven Directions: 2. Preheat oven to 180°C Grease a large loaf tin. 3. Combine all dry ingredients and the yeast. Mix thoroughly in a large mixing bowl. 4. In a separate bowl, whisk together all of the wet ingredients. Then add the wet ingredients to the dry mixed ingredients. 5. Beat using a mixer for about 2 minutes. 6. The appearance of the dough should be stiffer that a cake batter, but not as stiff as a cookie dough. If the dough appears to dry, add more liquid slowly -one tablespoon at a time to achieve the desired result. 7. Place the dough in prepared loaf tin. Cover with plastic wrap and allow the loaf to rise to the top of the pan. 8. Remove plastic and bake 40 to 45 minutes or until lightly browned. 9. Bread Maker Directions: 10. Mix the dry ingredients together in a large bowl. 11. In another bowl, mix the wet ingredients together. 12. Add the wet mix to the dry ingredients and mix until only just combined. Do not overmix. 13. Immediately place into the breadmaker and set on gluten-free bake. Gluten-free breads only need one rise and generally a short baking cycle. If your machine does not have a gluten-free setting the use a quickbreads or yeast free cycle. You may need to vary the cycle to suit. In general consider your first loaf as a test loaf. 14. The quantities given will suit machines that take 3 cups of flour mix. For smaller loaves, simply cut the recipes down by one third. ---------------------------------------------------------------------------
Nutrition
Ingredients
