I’ve made quite a few gluten free loaves. None has ever fully replicated the great taste and lovely texture of “with gluten” loaves. BUT this version does. The taste and texture are excellent.

Makes: 2 medium loaves

Time: 25 – 30 min hands on, then 25 – 30 min baking. (Yes, two loaves in under an hour!)

Level: Easy

Need: No special equipment, just bowls, a wooden spoon, a knife and an oven.

Ingredients

500g/18oz Gluten free S.R. flour
1 tsp xanthan gum powder
20g/¾oz caster sugar
10g/¼oz bicarbonate of soda
7g/¼oz fine salt
125g/4½oz grated cheese, I used Red Leicester here. (save some to go on top)
50g/1¾oz finely chopped onion (as above)
300ml/10fl oz buttermilk* + a little milk in reserve.
50g/1¾oz melted butter

* If you don’t have any buttermilk use 150ml Greek yogurt with 150ml milk or mix 275ml milk with 25ml lemon juice.

Directions

1. Preheat oven to 200°C / fan 180°C / 400°F / Gas 6. Place a large baking sheet in the oven to heat up, or a baking stone.

2. In a large bowl mix together the flour, xanthan gum powder, sugar, bi-carb soda and salt.

3. Stir in the cheese and onion. (Reserve some of each for later.)

4. Stir in the buttermilk and melted butter. Mix well. (If it seems really dry, add a small amount of milk.)

5. Tip out and knead briefly, just to bring it all together. Divide into two halves and shape each half into a round.

6. Place the rounds onto baking parchment and cut a deep cross in each one. (You could add the cheese and onion onto each one now for a nice crispy topping or wait until about five minutes before the bake has completed. This will give a softer topping.)

7. Bake for 25 – 30 min then check. There should be a hollow sound when you tap underneath the loaves with your knuckles. Leave on a wire rack until fully cooled.