225g Rice Flour (a blend of white and brown)
50g Potato Flour
50g Ground Almonds
1 Tbsp Sugar
1/2 teaspoon Salt
1 1/2 tsp Fast Action Dried Yeast
1 Tbsp Xanthan Gum
1/2 tsp Bicarbonate of Soda
2 medium Eggs, beaten
1 tsp Cider Vinegar
5 Tbsp Sunflower Oil
250ml warm Semi-Skimmed Milk
Grease a 900g (1lb) loaf tin. Combine the flours in a mixing bowl with the ground almonds, yeast, sugar, salt, xanthan gum and bicarbonate of soda.
Make a well in the centre and add the beaten eggs, vinegar, oil and milk.
Mix until smooth. The mixture will be quite stiff, but continue beating as best you can for 3-4 minutes. I use my stand mixer with a dough hook attachment.
Spoon the mixture into the prepared tin and level the surface. Cover and leave to prove in a warm place until doubled in size (about 1hr).
Preheat the oven to Gas Mark 7/200C/425F.
Bake in the oven for 25-30 minutes until golden. Remove from the tin and cool on a wire rack.