Turn on your oven to 200 degrees C (180 degree fan)

Empty the contents of the bread mix into a large bowl then add the sugar and bicarbonate of soda

Stir the dry mix together until well combined

In a large jug combine the milk, lemon juice and egg using a fork

Pour the liquid into the dry ingredients and stir with a spoon to get a smooth sticky dough

Leave for 5 minutes to thicken, stirring occasionally

Scatter gluten free flour onto a clean baking tray then remove the dough from the bowl onto the floured tray

Dust the dough with more gluten free flour and use your hands to roll the dough into a ball shape

Finally cut a cross on the top of the ball, approx. 1cm deep

Bake the bread in your pre-heated oven for 40 minutes