3 ½ cups of
Glebe Farm Gluten Free White Bread Mix 1 Sachet Dried Yeast
¼ cup of Warm Water
3 tsp Sugar
¼ cup of natural yoghurt
1 Beaten Egg (or egg replacement powder)
¼ cup of Melted Butter or Dairy Free Margarine (Vitalite/Pure)
2 tsp Salt
Pre-heat oven to 230°C, 450°F, Gas Mark 8.
Sprinkle yeast over a quarter cup of warm water and leave for a few minutes and stir to dissolve.
Then add 1tsp of sugar, stir and leave to froth.
Mix natural yoghurt and the rest of the sugar in a bowl until smooth.
Then add in remaining warm water, egg, butter, oil and salt. Stir in the yeast mix.
In another bowl add 2 cups of gluten flour and make a well and pour in mixture and beat well. When it is to stiff to beat knead the dough using a little extra flour.
Divide the dough into tennis ball size pieces and leave to rise in a warm area, covering with a cloth for 10 minutes, until doubled in size.
Flatten balls and roll into oval pearl shape and place on an un-greased baking sheet.
Cook for 10 minutes.