Preheat the oven to gas 6 / 200C / 400°F and grease & flour a 2lb loaf tin
Sieve together the flours, salt, sugar & xanthan gum. Stir in the yeast, vitamin c and ground almonds/rice flour and mix well
Measure out 420mls tepid water and add the oil to it
Pour 400mls onto the flour mix and beat until smooth. The dough should be firm enough to keep its shape but soft enough to fall slowly from the spoon. Add more water a tbsp at a time until you reach that consistency
Pour the mix into the loaf tin, smooth over with the back of a wet spoon
Sprinkle a topping of choice over the top if desired. Millet or buckwheat flakes, poppy or sesame seeds for example
Bake for 45-60 minute until the bread is crisp and golden on all sides. If the base & sides are pale turn the loaf upsides down in the tin and bake for another 10 minutes. When it's done it should sound hollow when tapped on the base
Remove from the tin and set on a wire rack to cool. Don't slice until it's completely cold. Store wrapped and in an airtight container for 2 days or slice and freeze. Makes a medium loaf
Variations:
For brown bread use 2tsp dark brown sugar in place of the caster sugar and add in 1tbsp rice bran. If avoiding almonds use 55g potato starch + 2 tsps oil. Bake as above
For bread rolls grease and flour a baking sheet. Drop tablespoons of the mixture on it neatly and smooth down with the back of a wet spoon. Sprinkle the tops with millet flakes, buckwheat flakes, poppy or sesame seeds if desired and bake at the same temp for 15 - 20 minutes until browned all over
Vitamin c / citric acid helps extend shelf life in gluten-free baking. Add 1/8tsp to any breads or cakes to keep them a little longer
