Basic Gluten Free White Bread

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.