Ingredients:
Yeast Mix:
1 1/2 Cups of Warm Water
4 Tablespoons of Honey
2 1/2 Teaspoons of Dry Active Yeast
Dry Mix:
3 Cups of Gluten Free Flour
1 1/2 Teaspoons of Xantham Gum
4 Teaspoons of GF Baking Powder
1 Teaspoon of Baking Soda
Wet Mix:
2 Teaspoons of Lemon Juice
1/4 Cup of Oil
2 Large Eggs
Method:
Preheat oven to 180 Degrees Celsius.
Stir honey into warm water, then add yeast. Set aside for 10 minutes to proof.
Combine dry mix in a bowl.
Combine wet mix in a separate bowl. Mix well.
Add yeast mix to wet mix (once proofed) and mix well again.
Add dry mix to wet mix and mix again.
Spray loaf tin with oil.
Scrape mixture into loaf tin and set on top of stove (or in hot water cupboard) to proof (approx 20 - 30 minutes).
Bake for approx 30 - 40 minutes.
Allow to cool before slicing.