This simple allergy-friendly recipe from The Intolerant Gourmet is perfect for all occasions
Makes 1 small loaf
Preheat the oven to 200°C/fan 180°C/gas mark 6 and lightly grease the loaf tin with the sunflower oil. Place the flour, baking powder, xanthan gum, egg replacer and sea salt into a food processor. Pour over most of the water, leaving about 25ml behind, and blitz until you have a smooth and runny dough. Add a little more water at this point if you think the mixture looks too firm. Alternatively, make up the egg replacer in a large mixing bowl, add the remaining ingredients and beat together until smooth and creamy.
Tip the mixture into the loaf tin, level the top with the back of a spoon and bake in the oven for 35 minutes or until golden and crisp on top. Remove from the oven, turn out onto a wire rack and leave to cool for a few minutes. Serve while warm or leave to cool completely before slicing.
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