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Ingredients
- canola oil, for greasing
- 15 g (½ oz) dried yeast (4 teaspoons)
- 1 tablespoon soft brown sugar
- 500 ml (17 fl oz/2 cups) warm water
- 2 teaspoons guar gum (from health food stores)
- 300 g (10½ oz/2 cups) soy-free, gluten-free plain (all-purpose) flour
- 130 g (4¾ oz/¾ cup) rice flour
- 2 teaspoons ground sea salt
- 45 g (1½ oz/½ cup) rice bran
- 60 g (2¼ oz) dairy-free margarine, melted and cooled
- canola oil, for brushing
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Lightly grease eight 10 × 5.5 × 3.5 cm (4 × 2¼ × 1½ inch) individual loaf (bar) tins.
2. Combine the yeast, sugar and warm water in a bowl. Stand the bowl in a warm place for about 10 minutes, or until the mixture is frothy.
3. Sift the gum and flours into a large bowl. Add the salt and rice bran. Make a well in the centre and add the yeast mixture and cooled margarine.
4. Mix well to form a soft dough. Divide into eight portions, then shape each into an oval shape. Put in the prepared tins.
5. Cover and leave in a warm place for 45 minutes, or until the mixture comes to the top of the tins.
6. Bake for 25-30 minutes, or until cooked through. Remove from the tins and leave to cool on a wire rack.
