Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys quick white oven bread (with variations) gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vickys quick white oven bread (with variations) gf df ef sf nf using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF:
- Prepare 110 grams cornstarch
- Make ready 110 grams potato starch, not flour
- Make ready 55 grams white rice flour
- Make ready 55 grams arrowroot
- Take 55 grams ground almonds (or 55g rice flour + 2tsp oil)
- Take 2 tsp salt
- Make ready 2 tsp caster sugar
- Take 2 tsp xanthan gum
- Get 1 eighth of a tsp vitamin c powder
- Take 14 grams fast action yeast
- Take 2 tbsp olive oil
- Take 420 ml warm water
Instructions to make Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF:
- 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
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