(N.B. I’ve been using Dove Farms Gluten Free Bread Flour but hopefully it will work with other brands / blends. Also haven’t had access to scales so I’ve used measuring cups / scoops. I will update when I’ve got exact weights.)
4 x 100ml cups of GF Bread Flour (if you can’t find bread flour the double the amounts of xantham and psyllium)
2 eggs (separated)
15ml Cider Vinegar
3tbs Olive Oil
3 x 1ml spoon of Psyllium
3 x 1ml spoon of Xantham
2 x 5ml spoon of Instant Yeast
Put the egg whites, vinegar, oil, salt, sugar, water, psyllium and xantham in a large bowl and whisk until it froths on the top and is well combined.
Add in the flour and yeast and mix to a smooth batter before adding in the olive oil and mixing further.
Pour into a loaf tin, cover and leave to rest for one hour. It won’t appear to rise but don’t worry that is normal.
Place into a pre-heated 200 Celsius oven for one hour.
Remove from the over, remove from tin and leave to cool completely on a rack.