300 ml semi-skimmed milk,
2 large eggs
1 teaspoon vinegar,
450 g gluten-free flour, plus extra for dusting,
1 tsp sea salt
1 tbsp caster sugar,
1½ x 7g sachet dried yeast,
3 tablespoons olive oil,
1 tbsp psyllium dissolved in 6 tbsp warm water.
1.Preheat the oven to 200ºC.
2.Warm the milk in a microwave, only slightly
3.Crack the eggs into a large bowl
4.Add the vinegar and dissolved psyllium
5.Then gradually stir in the warm milk until combined
6.Combine the flour, salt, sugar and yeast in another bowl
7.Then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough
8.Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky
9.Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size
10.Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through.