Broccoli & stilton soup
This vibrant broccoli soup with stilton toasts is the perfect antidote to the winter blues. Warming and comforting but still healthy, this is perfect for the colder months.
Gluten-free bread
- Preparation and cooking time
- Total time
- + proving
- Easy
- Makes 1 loaf
Skip to ingredients
- 300ml whole milk
- 2 eggs
- 3 tbsp runny honey
- 3 tbsp olive oilplus extra for the tray
- 2 tsp lemon juice
- 475g gluten-free brown bread flour
- 1 tsp xanthan gum
- 1 tsp sea salt flakes
- 2 x 7g sachets fast-action dried yeast
Nutrition: Per serving (10)
- kcal250
- fat7g
- saturates1.9g
- carbs35.4g
- sugars7.8g
- fibre4.8g
- protein8.8g
- salt0.6g
Method
step 1
Warm the milk in a small pan over a low heat, then remove from the heat and cool until just warm. Crack the eggs into a large bowl and add the honey, oil and lemon juice, then slowly whisk in the warm milk until combined.
step 2
Combine the flour, xanthan gum, salt and yeast in another bowl, then stir the wet ingredients into the dry until a dough forms – the mixture will be sticky but should hold together in a rough ball. If not, sprinkle in up to another 2 tbsp of flour.
step 3
Lightly oil a large baking tray and use a spatula to scrape the mixture into the centre of the tray. Use a spoon dipped in water to smooth the surface. Cover with a clean, damp tea towel, then leave to prove in a warm place for 1 hour or until doubled in size.
step 4
Heat the oven to 200c/fan 180c/gas 6. Slash two diagonal slits across the top of the dough using a sharp knife. Transfer the tray to the hot oven and bake the loaf for 30 minutes or until golden and cooked through. You can test this by tapping the base of the bread – if it sounds hollow the bread is ready. Cool on a wire rack, then slice and serve warm.
