Gluten Free Bread Maker Recipe - 6 Ingredient White Loaf

Place your breadmaker pan into the machine, ensuring the paddle is also in place.

Pour the warm water (make sure it's not hot, else that will kill the yeast) and oil into the pan, then add the sugar, salt. Then add the flour and yeast on top.

If using a Morphy Richards Fastbake machine, select the "Fastbake II" setting and set the crust colour to "dark". If using a different machine, select a programme with approx 60 minute duration and set for a 2lb loaf.

Close the lid and start the programme. After a minute or so, open the lid and scrape down the sides with a spatula, to incorporate any residual flour into the mix. Then close and leave to bake. (My breadmaker paddle mechanism is getting a bit tired, so sometimes I give the batter in the pan a little extra mix with a sturdy spatula, just to ensure everything combines into a smooth dough - hopefully your breadmakers will be less knackered that mine, but sharing in case helpful!).

Once baked, you should see a very well-risen loaf. The top will still be pale* - this is normal when making bread in a breadmaker. Remove and invert the pan to get the loaf out and place the loaf on a wire rack to cool.

Allow to cool fully (I know, it's hard to resist...tbh I am always a bit cheeky and slice the end crust off so I can eat it warm...baker's perks, right :D), then slice with a bread knife or other large knife. Top tip from my grandad (who was a professional baker) - don't press down too hard when slicing the bread. Apply light pressure to the knife and allow it to work its way through the loaf. You'll end up with more even slices and less chance of a squashed loaf.