Foolproof Gluten-free White Bread recipe

1. Sift the flours, salt, sugar, gluten-free baking powder, xanthan gum and yeast into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add 400ml/14fl oz/scant 1⅔ cups warm water and process for 10 minutes to aerate the dough. It will be sticky.

2. Transfer the dough to a bowl, cover with cling film and leave to rise for 30 minutes.

3. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a 450g/1lb loaf tin with dairy-free margarine. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.

4. Bake for 45–50 minutes until the bread is golden brown. Turn out of the tin and tap the bottom. If it sounds hollow, it is done. If not, return the bread to the tin and bake for another 5 minutes, then test again to see whether it is done. Transfer to a wire rack to cool.

What to try something a bit more extravagant? How about Grace’s gluten-free chocolate birthday cake.

Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-Free and Dairy-Free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on author Grace Cheetham’s award-winning blog glutendairyfree.co.uk.

“Grace Cheetham’s book gives us a fresh approach… many people newly diagnosed with coeliac disease are also lactose intolerant until their guts start to heal. The broad world flavours in these recipes are robust and flavoursome.” Coeliac UK

Simply Gluten-Free and Dairy-Free by Grace Cheetham.