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METHOD: Beat together 400ml of water, 45ml oil, 20ml honey, 20ml apple cider vinegar and 1 extra large or two small eggs. Briefly mix into the dry ingredients with a hand whisk. Leave to stand and whisk again after 2 minutes to smooth out any remaining lumps. Pour into a greased dumpy bread pan. Cover with an upside down bread pan. Bake at 180ºC for 60 to 80 minutes or until firm when tapped. Cool on a cooling rack under a cloth. When completely cooled down, slice thinly and freeze. Can also be frozen on the second or third day. When frozen this bread keeps fresh for months as if baked minutes ago. To defrost, pop straight into the toaster (toast twice) for a delicious crispy toast. For a soft bread, wrap in a cloth and warm in the microwave or oven until steaming. Always warm the bread before use.
Ingredients: White Rice Flour, Tapioca Starch, Sorghum meal, Baking Powder (Free from Gluten &
Aluminium), Sea Salt, Xanthan Gum, Bicarb, Citric Acid