crusty cob

serves / makes 1 Loaf
40 prep time
40 mins cooking time


A versatile loaf that can be used as a side dish for pasta, turn it into garlic bread or make open sandwiches.


  • 500g gluten free and dairy free bread flour
  • 2 teaspoons xanthan gum
  • 1 tablespoon dried instant yeast
  • 2 tablespoons caster sugar
  • 2 teaspoons salt
  • 1 teaspoon white wine vinegar
  • 2 egg whites
  • 300ml rice, almond or soya milk, slightly warmed
  • 1 egg yolk with a splash of dairy free milk for glazing


  1. Add all the ingredients to a large bowl and mix with a dough hook for 5 minutes, alternatively mix until well combined and knead the dough on a floured surface
  2. To prove the dough cover the bowl with lightly oiled cling film and leave to rise in a warm draft free place for an hour
  3. Preheat the oven to 190 oC
  4. Shape the dough into a cob shape (basically, like a large roll) and make two cuts across the top of the loaf
  5. Glaze the top with the egg yolk/milk mixture
  6. Bake in the centre of the oven for 40 minutes

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