Gluten Free Bread – makes 1 small loaf (orange bar cake tin size)
¾ teaspoon salt
1½ teaspoons sugar
2 cups gluten free plain flour
3 teaspoons instant dried yeast
1¼ cups warm water or milk
½ teaspoon baking powder, optional
2 teaspoons olive oil
Whisk all the ingredients (except the baking powder and oil) together until the batter is smooth. Cover and leave to rise until bubbly (about 1 hour).
Add the oil and baking powder (if using) and whisk again.
Grease a small loaf tin 10cm x 22cm and line base with baking paper, grease over baking paper.
Pour batter into the prepared tin. Allow to rise until it almost reaches the top of the tin.
Bake at 200°C for 10 minutes, then reduce heat to 170°C and cook for 20 to 25 minutes more.
Remove from oven, allow to cool in tin for 5 minutes, then turn out onto a cake cooker to cool completely.
Fruit Bread – after the first rising, add 1 cup mixed dried fruit, 2 teaspoons mixed spice, 2 teaspoons ground cinnamon and finely grated rind 1 lemon. Bake for 5 to 10 minutes longer.
To make fruit buns, this mixture can also be spooned into greased muffin tins until half full, allowed to rise until doubled, then baled at 200 degrees C for 15 minutes .
Savoury Loaf – after the first rising, mix in 125g chopped bacon, ¼ cup semi dried tomatoes or olives and a handful of grated cheese.
This mixture can also be spooned into greased muffin tins until half full, allowed to rise until doubled, then baked at 200 degrees C for 15 minutes.
Brush a large pizza tray with oil. Spoon the batter into the centre – it will spread out almost to the edge. It might need a little help to do so, in which case just pat it with damp hands.
Top with tomato puree and selected toppings (not too many) and finish with grated tasty cheese.
Bake at 220 degrees (no need to let rise again) for 15 to 20 minutes until cooked through.