Makes: 1 loaf Preparation time: 20 minutes, plus rising time Baking time: 1 hour Oven temperature: 180°C
• 3 large eggs • 30ml oil • 250ml chickpea flour • 280ml white rice flour • 125ml potato starch • 35ml soy flour • 15ml xylitol • 1 x 7g sachet of yeast • 15ml xanthan gum
1 Mix the liquid ingredients together with about 250ml warm water. Add the dry ingredients and 5ml salt. Stir well.
2 Spoon into a lined loaf tin. Cover with a damp tea towel. Set aside to rise for about an hour, or until well risen.
3 Bake in a preheated oven for 1 hour or until a skewer inserted comes out clean. Best eaten on the day of baking.
Tips for gluten-free breads The chickpea and rice flour breads don’t need to be kneaded as these flours do not contain gluten. For this reason, the texture will also be different from ordinary bread. They are quite dense and moist. Don’t leave the mixture to rise for too long. Because there is no gluten, the bread will collapse if it is over-risen.