Optional: 50g Gluten-Free Oats (for the outside of the loaf)
Kit
Bread Tin 500g
Method
Weigh the tepid water into a jug and add 7g of dried yeast, allow the yeast to dissolve.
Add the olive oil and the black treacle, if using, and stir to mix everything thoroughly together.
Weigh 250g of gluten free mix into a bowl.
Add the water, yeast and olive oil and mix to form a sticky dough. This can be mixed by hand or in a mixer, until combined.
Using a damp hand, shape the dough to fit in the small bread tin. If you have opted to use the oats, place them on a tray or plate and lightly roll the shaped dough before placing into the tin. Cover and put in a warm place. Allow to rise for 1 hour, you should see a little rise in the loaf. If not, then leave for a little longer.
Preheat the oven to 180C, with a baking stone if you have one, and another baking tray underneath. When ready to bake, place the tin on the baking stone and add ½ cup of water to the baking tray, this adds steam for a better result.
Bake for approximately 45 minutes, if the loaf is colouring too quickly, turn the oven down to 170C. Remove from the oven and place on a cooling rack, remove the loaf from the tin when cool enough to do so. Enjoy!