Ingredients

• 250g Ardor Gluten Free Bread Flour

• 10g dry yeast

• 200ml water (at room temperature)

• 15g raw sugar

• 10gsalt

• 30ml olive oil

Method

For this recipe we recommend to use a stand mixer with a hook attachment however by hand is also achievable.

Place a deep dish of water in your oven and pre-heat to 220 degrees. The water should create enough steam to get a soft bread. If you are using the tin loaf method you can preheat your oven a little later as there is a longer resting time (2 hours).

Sift the Ardor Gluten Free Bread Flour into your mixers bowl and whisk in the yeast and raw sugar.

Next, using the kneading attachment on your stand mixer, slowly pour in your water and then add the olive oil. Once your ingredients are fully kneaded, add the salt. Continue mixing until salt has combined through the dough.

This should take 5-7 minutes. The dough should be slightly sticky, if it is not you can add a small splash of water until the desired consistency is reached.

Free Form Bread

If you want to make a free-form bread (no tin, organic shape) rub a little olive oil on your hands to pick up your dough then simply place your dough onto a prepared baking tray and create your desired shape. This method requires no resting time.

Tin Loaf Bread

Line your bread tin with baking paper and drop your dough inside, shaking a little so it settles down into your tin. Rub the top with olive oil to create a smooth finish.

Loosely cover your dough with either plastic wrap or a wet tea-towel (avoid direct contact with the dough so as not to stick). Let it rest for 2 hours in a warm environment (your dough may need more or less time depending on the temperature).

Cooking

Bake bread for 30-40 minutes or until golden brown. Allow bread to cool down for at least 1 hour before cutting.