Wheat-Free White Loaf

Method

1. 1

   Prepare Tin:

   • ✦Grease and line a 900 g loaf tin
2. 2

   Mix Dry Ingredients:

   • ✦Add 250 g fine white rice flour to a large bowl
   • ✦Add 100 g potato starch
   • ✦Add 75 g cornflour
   • ✦Add 12 g psyllium husk powder
   • ✦Add 7 g instant yeast
   • ✦Add 10 g caster sugar
   • ✦Add 8 g fine salt
   • ✦Whisk until evenly combined
3. 3

   Mix Wet Ingredients:

   • ✦Whisk together 350 ml warm water
   • ✦Add 2 large eggs
   • ✦Add 30 ml rapeseed oil
   • ✦Add 1 tsp lemon juice
4. 4

   Make Dough:

   • ✦Pour the wet mixture into the dry mixture
   • ✦Beat for 3 minutes
   • ✦The mixture should be a thick, sticky batter; do not knead
5. 5

   Prove:

   • ✦Scrape the mixture into the prepared tin
   • ✦Smooth the top with a wet spatula
   • ✦Cover and leave for 45–60 minutes
   • ✦Bake when the loaf is approximately 50% larger; do not wait for it to double
6. 6

   Bake:

   • ✦Heat the oven to 200°C conventional or 180°C fan
   • ✦Bake for 50–55 minutes
   • ✦Cover loosely with foil after 30 minutes if the top is browning too quickly
7. 7

   Cool:

   • ✦Leave in the tin for 10 minutes
   • ✦Transfer to a wire rack
   • ✦Cool for at least 2 hours before slicing