Ingredients
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350 ml Water
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1 tsp Cider vinegar
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4 tsp Vegetable Oil
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4 Medium Eggs
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1 tsp Salt
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1 tsp Sugar
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450 g Gluten Free Flour
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1 ½ tsp Yeast
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25 g Cep mushroomssoaked
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25 g Pancettacooked
Directions
Bake this delicious gluten free mushroom and pancetta loaf any time of the year! This recipe is perfect on its own with some butter, casing your scrumptious lunch, or dunked into your favourite soup.
Steps
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1
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Place all the ingredients into the bread pan in the order listed. |
|
2
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Set the breadmaker to the Gluten Free programme. |
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3
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When the programme has finished, remove from the bread pan and allow to cool before slicing. |
