Liberally grease your loaf tin with butter or cooking spray and set aside.
Preparing The Ingredients
In a large bowl combine all the dry ingredients ensuring that the yeast doesn’t directly contact the salt as this can kill it. Mix thoroughly.
Combine all the liquids including the oil and the eggs and mix lightly.
Adding The Liquids
Pour the liquids into the dry ingredients and combine using a wooden spoon. Fold the ingredients together until you have a smooth mixture that should resemble cake batter. Pour the batter into the loaf tin.
Cover the loaf tin with cling film or a damp cloth and allow to prove until double in size. This is the most important part of the process so be sure it proves properly before baking.
Bake at 200o C for 35 minutes or until golden brown.
To test if the bread is ready carefully slide it from the tin and tap it on the bottom. If it sounds hollow then it’s done. Return to the tin.
Like conventional bread you should let it rest before cutting. This is imperative with gluten free bread because cutting it hot could cause it to crumble so let the bread set before slicing into it.