Gluten-Free White Bread - cooking recipe

Ingredients

4 teaspoons soya flour (soy flour)
50 g potato starch
300 g cornflour (cornstarch)
1 teaspoon xanthan gum
25 g psyllium husks
2 teaspoons instant yeast
1 teaspoon salt
1 tablespoon caster sugar
2 teaspoons vinegar
15 ml sunflower oil, plus extra for brushing
2 tablespoons yogurt
325 ml warm water
30 ml milk

Preparation

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.