Tom Kitchin recipe: Gluten free oven baked white bread

The real key is in finding recipes that are gluten free, rather than taking a recipe and making substitutions. It’s also important to make sure you follow the measurements in the recipes carefully. If you want to make more than the recipe suggests, do so in two batches rather than trying to double the ingredients to make twice as much, as it just won’t give you the same results. Some good alternatives to wheat flour that will keep your baking light and flavoursome include ground almonds, cornflour, rice flour or polenta. All of these ingredients are easy to pick up at your local supermarket or deli. The other thing that’s important to remember when you’re baking with gluten-free ingredients and flour is to really get stuck in when you’re mixing the ingredients. You need to put a bit of elbow grease behind the mixing and kneading, either by hand or with a good stand mixer. If nothing else, you’ll find it puts your strength to the test. One thing that you have to worry about less is overworking, as there’s no gluten to overwork. If you find your mixture starts to get crumbly, it will usually mean there’s not enough liquid in it.