Step 1

Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.

Step 2

Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).

Step 3

In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.

Step 4

Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.

Step 5

Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.

Step 6

Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.

Step 7

Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).

Step 8

Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).

Step 9

Pre-heat the oven to 180 C/350 F/Gas When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.

Step 10

Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.

Step 11

As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.

Step 12

Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.