And the answer (taken from James Morton's Brilliant Bread* - which I am leafing through now and is FABULOUS!)
* and courtesy of his lovely publishers Ebury. The book is priced £20
Great Gluten Free bread
Makes 1 large tin loaf • Time spent in the kitchen: 5–10 minutes • Time taken altogether: 2½–3 hours
420g white GF flour
5g xanthan gum (only if your flour doesn't have it in already)
1 x 7g sachet fast action yeast
5g salt
25g psyllium husk powder
20g honey
10g white wine or cider vinegar
15g sunflower oil plus extra for shaping
200g water (reduce to 100g and add the whites of 3 eggs if you can't get psyllium husk)
180g milk
1. In a large bowl, combine the GF flour, xanthan gum, yeast, salt and psyllium husk, keeping the yeast and salt separate whilst rubbing in.
2. In another bowl, whisk together the honey, vinegar, oil, water and milk. Add these wet ingredients to the dry and mix together until a smooth dough and there is no flour visible. Cover the bowl and leave to rest for one hour.
3. Once rested, use oiled hands to turn the dough out onto an oiled surface. If you used psyllium husk you'll be amazed that you can actually gently shape the dough like normal bread! I recommend shaping into a batard for a loaf tin. Transfer to the tin and leave to prove for a final hour.
4. At least 30 minutes before you're going to bake, preheat your oven to 240C/Gas 9. Once ready, lightly score the top of your bread with a single cut and transfer to the oven to bake for about 20 minutes, after which turn your oven down to 200/Gas 6 1/2 and bake for a final 20 mins.
