Ingredients: 3

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.

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