This began as an experiment. I didn’t really expect it to work, but it did – and very well too. I have several friends at church who suffer from food intolerances; one special lady cannot have gluten or dairy produce. It’s quite a challenge to bake for her, especially baking bread, so I’m extremely pleased to have produced this for her.

Makes: 2 medium loaves

Time: Prep: about 30 min, probably less. Then 30 – 35 min baking. So you could have two loaves on the table in an hour or less.

Level: Easy peasy (and yes – lemon squezzy.)

Need: Just basics: bowls, wooden spoon, a large pizza stone or baking tray

Ingredients for two loaves

500g Plain gluten free flour + extras for dusting
1 tsp xanthan gum powder*
1 tsp salt
6g bicarbonate of soda
370ml oat milk + 30ml lemon juice**
75g Stork, softened**
50g sugar
160g dried fruit
1 egg (or just the yolk – for glazing)
Some oats and/or demerara sugar to scatter on top (optional)

* Some gluten free flours already contain xanthan gum powder, in which case reduce the addition to ½ tsp.

** If you don’t need to make this dairy free then use 400ml of buttermilk. You could also use butter rather than Stork.

Directions

1. Cut two sheets of parchment to sit unbaked doughs on. Stir the lemon juice into the oat milk and set aside.

2. Preheat oven to 200°C / fan 180°C / 400°F / Gas 6. Put in a large pizza stone or large metal tray.

3. Sift in and mix together the flour, xanthan gum powder, salt and bi-carb soda. Stir in the sugar. Add oat milk & Stork, then stir in the sugar and mixed dried fruit. Mix well, into a loose ball.

4. Tip the dough out onto a lightly floured surface. Knead briefly to bring it together then divide into two roughly equal pieces.

5. Shape each piece into a ball, then flatten. Brush with egg yolk and cut a deep cross into each piece. Scatter over a few oats and/or demerara sugar.

6. Bake for 30 – 35 minutes. Check at 20 and cover with foil if necessary. When baked, cool on a wire rack.