This recipe will result in one 2lb loaf of gluten free, dairy free bread (suitable for vegans). It's a rather long recipe but very easy to make once you accumulate all of the ingredients.

I bake it in a Master Class non-stick pan 2lb that I would recommend to everyone as it heats up just right and the bread pops out of it easily.

I get the rice, potato and buckwheat flour and xanthan gum in my local health food shop to ensure they are not cross contaminated with gluten. While the flours and other ingredients can be obtained easily, the xanthan gum may be a little harder to get but it's essential to this recipe as it guarantees that the bread will not crumble apart. You might need to have it ordered for you.

Instructions

In a 1l (2 pints) or larger container mix yeast and sugar in warm water until dissolved. Leave to grow in warm place until 2cm or about 1 inch of foam appears on the top (about 30 min). In the meantime mix all the other dry ingredients in a large bowl. When the yeast rises, add it to the dry ingredients in the bowl, add olive oil and vinegar and mix by hand for five minutes. You'll get your hands all sticky, but it will help to add air to the mix and the warmth of your hands will help the yeast grow.

Leave to grow for about 30-45 minutes under cover in a warm place. Then preheat the oven and transfer the dough into lightly greased 2lb tin.

Baking time: 35-45 min
Baking temperature:
Convection/fan oven: 180°C / 355°F / Gas Mark 4
Other: 200°C / 390°F / Gas Mark 5

Further recommendations:

After about 30 minutes of baking check the bread by sticking a skewer into the middle. If it comes out easily without sticky residue, switch off the oven and leave the bread in for another five minutes before taking it out. The longest I ever had to bake it was 40 minutes with 5 minutes extra in the cooling oven. Some variations to the measurements are unavoidable, so careful monitoring after 30 minutes of baking will make sure that your bread will come out just right.

Take the bread out of the tin within ten minutes of taking it out of the oven and let it cool wrapped lightly in a tea towel to soften the crust. Slice when cooled. Keep in a container but allow some air to come in to prevent from spoiling as the bread is rather moist.

The bread is to be consumed within three days. After that discard any remainder; due to the fact most gluten free flours are not heavily processed I found that after three days the bread begins to spoil even in ideal conditions.

Enjoy!