Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF
Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF

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Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook vickys quick white oven bread (with variations) gf df ef sf nf using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF:
  1. Prepare 110 grams cornstarch
  2. Take 110 grams potato starch, not flour
  3. Prepare 55 grams white rice flour
  4. Make ready 55 grams arrowroot
  5. Take 55 grams ground almonds (or 55g rice flour + 2tsp oil)
  6. Prepare 2 tsp salt
  7. Prepare 2 tsp caster sugar
  8. Get 2 tsp xanthan gum
  9. Get 1 eighth of a tsp vitamin c powder
  10. Get 14 grams fast action yeast
  11. Take 2 tbsp olive oil
  12. Prepare 420 ml warm water
Instructions to make Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F and grease & flour a 2lb loaf tin
  2. Sieve together the flours, salt, sugar & xanthan gum. Stir in the yeast, vitamin c and ground almonds/rice flour and mix well
  3. Measure out 420mls tepid water and add the oil to it
  4. Pour 400mls onto the flour mix and beat until smooth. The dough should be firm enough to keep its shape but soft enough to fall slowly from the spoon. Add more water a tbsp at a time until you reach that consistency
  5. Pour the mix into the loaf tin, smooth over with the back of a wet spoon
  6. Sprinkle a topping of choice over the top if desired. Millet or buckwheat flakes, poppy or sesame seeds for example
  7. Bake for 45-60 minute until the bread is crisp and golden on all sides. If the base & sides are pale turn the loaf upsides down in the tin and bake for another 10 minutes. When it's done it should sound hollow when tapped on the base
  8. Remove from the tin and set on a wire rack to cool. Don't slice until it's completely cold. Store wrapped and in an airtight container for 2 days or slice and freeze. Makes a medium loaf
  9. Variations:
  10. For brown bread use 2tsp dark brown sugar in place of the caster sugar and add in 1tbsp rice bran. If avoiding almonds use 55g potato starch + 2 tsps oil. Bake as above
  11. For bread rolls grease and flour a baking sheet. Drop tablespoons of the mixture on it neatly and smooth down with the back of a wet spoon. Sprinkle the tops with millet flakes, buckwheat flakes, poppy or sesame seeds if desired and bake at the same temp for 15 - 20 minutes until browned all over
  12. Vitamin c / citric acid helps extend shelf life in gluten-free baking. Add 1/8tsp to any breads or cakes to keep them a little longer

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