Fabulous chef Tina Bricknell-Webb has created this healthy gluten free bread recipe using my wholegrain gluten free flour blend. It tastes wonderful and is full of protein and fibre with the addition of seeds.
Cover with a damp cloth and leave until doubled in size, or reaching the top of the tin. This will depend upon the warmth of your house but it took around 1.5 hours for me
Pre heat the oven to 185 degrees C/165 degree fan/ Gas mark 4.5
Place the risen dough into the pre heated oven along with a tray of boiling water. Bake for 50-60 minutes until golden