Gluten Free Loaf

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Gluten Free Loaf
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
182
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie182 kcal(9 %)
Protein2.9 g(3 %)
Fat5.67 g(5 %)
Carbohydrates28.96 g(19 %)
Sugar added4.19 g(17 %)
Roughage0 g(0 %)
Vitamin A67.57 mg(8,446 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.16 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate7.83 μg(3 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0 mg(0 %)
Potassium28.1 mg(1 %)
Calcium27.61 mg(3 %)
Magnesium2.13 mg(1 %)
Iron0.19 mg(1 %)
Iodine14.68 μg(7 %)
Zinc0.08 mg(1 %)
Saturated fatty acids3.02 g
Cholesterol41.38 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 cup
milk (warmed to 43°C | 109F)
¼ cup
superfine caster sugar
2 teaspoons
2 ⅔ cups
1 teaspoon
¼ cup
unsalted butter (melted and cooled)
2
medium eggs (beaten)

Preparation steps

1.
Briefly whisk together the milk, sugar, and yeast in a mixing jug. Set to one side for 10 minutes.
2.
Combine the flour and salt in a large mixing bowl. Beat in the yeast mixture, gradually, until well combined.
3.
Beat in three-quarters of the butter and the eggs, continuing to mix for a further 2-3 minutes.
4.
Cover the bowl and leave it to rise in a warm place for 1 hour.
5.
Grease a 900 g | 2 lb loaf tin with the remaining butter. Stir the dough well and scrape into the prepared tin. Cover and leave to rise for a further 20 minutes in a warm place.
6.
Preheat the oven to 180°C(160° fan)|350F|gas 4. Bake the bread for 45-50 minutes until golden on top and risen.
7.
Remove the bread to a wire rack to cool completely. Turn out, slice, and serve when ready.