Gluten free bread
10 minutes, plus 1 hour proving
1 hour
Makes one loaf


200g teff flour

100g sorghum flour

75g tapioca flour

75g potato flour

24g sugar

10g xanthan gum

8g salt

3 eggs, whisked

35g melted butter

18g apple cider vinegar

345g water

7g yeast


Mix water and yeast together, rest to activate yeast.
Mix all dry ingredients well.
Add the eggs, water, butter and apple cider vinegar to the dry ingredient mix.
Beat the dough until completely smooth and mixed well.
If your oven is equipped with Special Applications, you can select Prove Yeast Dough, or place in a tin and proof for 1 hour in a warm place.
Select Moisture Plus at 190°C with 2 bursts of steam and follow prompts on control panel for using Moisture Plus. Release the bursts of steam as follows:

First burst of steam: immediately

Second burst of steam: After 20 minutes

Place in the oven on shelf position 2 and bake for 50-60 minutes.
Remove from the oven and allow to cool for 15 minutes prior to slicing.


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