Directions:
- Put the dry ingredients in a bowl.
- Whisk the liquid separately.
- Then mix the two really well for a minute, until they come together into a soft dough.
- Leave for an hour.
- Then, using a lightly oiled worktop and hands,
- Shape into rolls or into a baton for a tin loaf.
- Cover and leave for an hour and a half, until almost doubled.
- Gluten-free dough doesn't have spring, so a very hot oven helps -
- 245C (220C fan-assisted)/475F/gas mark 9.
- Brush the top of the dough with oil and
- Bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
- Remove from the oven, and from the tin or tray.
- Leave to cool on a wire rack, covered with a cloth
- This helps keep the bread soft.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.43 Kcal (1103 kJ) | ||
| Calories from fat | 27.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 479.34mg | 20% | |
| Potassium | 83.64mg | 2% | |
| Total Carbs | 58.83g | 20% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 190.3 Kcal (797 kJ) | ||
| Calories from fat | 20.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 5% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 346.28mg | 20% | |
| Potassium | 60.42mg | 2% | |
| Total Carbs | 42.5g | 20% | |
| Sugars | 2.28g | 13% | |
| Dietary Fiber | 3.45g | 19% | |
| Protein | 1.64g | 5% | |
| Iron | 0.5mg | 4% | |
| Calcium | 20mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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