Gluten Free Bread

500g Bi-Aglut flour

60g margarine or butter

14g sachet dried natural yeast and 1 tsp of sugar

320ml water - quantity may vary depending on flour absorption

10g fine sea salt

1.  Ensure all ingredients are at room temperature.

2.  Melt the margarine/butter gently with the salt and 50ml of water.

3.  Sprinkle the yeast over 200ml of warm water.  Add one tsp of sugar and allow to rest for 10 minutes.

4.  Sift the flour into a bowl and make a well.  Add the dissolved yeast mixture into the well and mix the dough.  Add salt that has been dissolved in the remaining 70ml of water.  Mix until all the water is completely integrated into the dough.

5.  Ensure hands are well floured to avoid stickiness of the dough.

6.  Add the margarine/butter and knead for 4 to 5 minutes on a floured board.  Shape bread ito rolls or loafs and place into greased and floured baking tins or trays.  Cover with a clean damp cloth and leave in a warm spot for 15 to 20 minutes.  If this temperature cannot be achieved, then leave at 20°C to 22°C for 40 to 45 minutes.

7.  Glaze dough with a mixture of egg and milk.  Cook in a preheated 180°C oven for 25 to 30 minutes.

8.  Do not open the oven before the bread is brown.  Test the bread before removing from the oven with a skewer.  Leave for a further 2 to 3 minutes if required.