Gluten-free bread recipe
 Looking for a foolproof gluten-free bread recipe? Dan Lepard’s adaptable and easy recipe makes a large white crusty loaf, perfect for sandwiches. 25g-50g/1oz-1¾oz golden linseeds (also known as flaxseed)475ml/17fl oz warm water1 sachet fast-action yeast (about 2½ tsp)100ml/3½fl oz natural yoghurt450g/1lb cornflour1 tsp salt1 tsp caster sugar50g/1¾oz psyllium husk powder50ml/1¾oz olive oilextra olive oil and cornflour, to finish 25g-50g/1oz-1¾oz golden linseeds (also known as flaxseed) 475ml/17fl oz warm water 1 sachet fast-action yeast (about 2½ tsp) 100ml/3½fl oz natural yoghurt 450g/1lb cornflour 1 tsp salt 1 tsp caster sugar 50g/1¾oz psyllium husk powder 50ml/1¾oz olive oil extra olive oil and cornflour, to finish Method Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour).In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter.Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes.Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes.Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour). Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour). In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Recipe tips Alternatively you can shape the dough into hamburger buns, dinner rolls or a focaccia sheet - whatever you fancy. Psyllium husk powder is available from health food shops and specialist online suppliers.