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Ingredients:
 1-1 ½ tsp. Salt
 400 ml. Water (≈ 35o C)
 25 g. Yeast
 30 g. Butter or margarine at room temp. (or oil)
Procedure:
1

Crumble the yeast into a mixing bowl and add the finger warm water. Stir until the yeast is dissolved.

2

Put in the margarine or pour in the oil. Then add the salt and flour mix.

3

Beat the dough with an electric whisk for at least 5 minutes.

4

Grease a rectangular cake-tin of approx. 1 ½ litres.

5

Pour the dough into the cake-tin.

6

Cover the dough with a baking towel and allow to rise for approx. 35-40 minutes.

7

Pre-heat the oven to 200o C.

8

Bake the bread in the bottom half of the oven for approx. 25 minutes.

Notice:
9

The tin loaf is very good for toasting. Please remember that bread containing gluten-free flour mix will dry quicker than other standard breads. We would therefore recommend slicing and then freezing the fresh bread, if possible in daily portions.

Ingredients

Ingredients:
 1-1 ½ tsp. Salt
 400 ml. Water (≈ 35o C)
 25 g. Yeast
 30 g. Butter or margarine at room temp. (or oil)

Directions

Procedure:
1

Crumble the yeast into a mixing bowl and add the finger warm water. Stir until the yeast is dissolved.

2

Put in the margarine or pour in the oil. Then add the salt and flour mix.

3

Beat the dough with an electric whisk for at least 5 minutes.

4

Grease a rectangular cake-tin of approx. 1 ½ litres.

5

Pour the dough into the cake-tin.

6

Cover the dough with a baking towel and allow to rise for approx. 35-40 minutes.

7

Pre-heat the oven to 200o C.

8

Bake the bread in the bottom half of the oven for approx. 25 minutes.

Notice:
9

The tin loaf is very good for toasting. Please remember that bread containing gluten-free flour mix will dry quicker than other standard breads. We would therefore recommend slicing and then freezing the fresh bread, if possible in daily portions.

Free Gluten BREAD

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