Ingredients
- 315g gluten free brown bread flour, I used Orgran
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- good pinch of black pepper
- 2 eggs
- 185ml dairy free milk
- 55g dairy free spread, melted
- 1 tablespoon poppy seeds
Method
- Preheat the oven to 180 oC
- Place the flour, baking powder, xanthan gum, salt and pepper in a large bowl
- Beat together the eggs, milk and dairy free spread
- Mix into the flour until you have a soft dough
- Place on a sheet of grease proof paper and hand shape into an oval loaf
- Make three slits across the top and sprinkle on the poppy seeds
- Bake in the centre of the oven for 45 minutes
- Remove from the oven and allow to cool completely before slicing