Ready in 2 hours 30 minutes
An tasty and easy to bake brown bread for people world-wide that are allergic to gluten in food.
Pre-heat oven to 220C
Grease a standard size 1 1/2LB loaf tin and dust with rice flour.
In a large bowl place all the DRY INGREDIENTS and mix well, set aside
In a smaller bowl mix the YEAST INGREDIENTS( add 1 tsp of flour mix) adding the sugar to the warm water and adding the yeast last, stir and set aside in a warm place, allow to grow and foam.
In a third bowl mix the WET INGREDIENTS add the eggs to the warm water,add the sugar, lemon juice and oil and mix well.
When the yeast is ready. Add all the WET INGREDIENTS to the DRY INGREDIENTS and mix, then add the YEAST INGREDIENTS last, mix well with a wooden spoon for at least 1 min.
Mix in mixer with dough hook for 5 min.
Only fill tins under2/3 full as this mix rises 'super' high**
The dough will be quite sticky, cover with a plastic bag allow to prove in a warm place for 3/4 hr to 1hr.
Bake for 15 min at 220CS then 45 min at 200C Take out of pan, Switch off oven, and leave for another 15 mins iside if crust is not hard.
Cool on a wire rack. May freeze or keep in fridge in an air-tight container.
Slice to serve.