Allinson Easy Bake Yeast, 100 g (Pack of 1)

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For more information, please visit the British Nutrition Foundation Why should I use wholemeal flour? Is it considered to be a healthier option? This recipe has been developed and tested in a Morphy Richards Fastbake breadmaker, using the Fastbake II (dark crust) setting. See notes section if you are using a different breadmaker.

If you've made any of my gluten free bread recipes before, you should have a lot of these to hand already.There's a full method down below, but I just wanted to illustrate the best way to construct your stollen once you've proved the dough. Thanks to Frank Tegethoff for sharing his knowledge and passion for our Gluten-Free All-Purpose Flour. Repeat this process a further two times, and then wrap the dough and place in the fridge for 30-60 minutes for a final chill. If at any point you start to notice the dough splitting and exposing the butter, you can gently pat a tiny dusting of flour over the top then brush off any excess. However, unlike when making gluten free bread, finding a super warm spot isn't always the best option.

Place the croissants onto a lined baking tray with plenty of space between them, with the smallest end of the roll on top. Repeat until you have rolled all of the dough.Smooth the edges over and then place this uncooked bagel to one side - repeat until you have a whole tray of them. Boiling your bagels Normal' stollen seems to be pretty commonplace in UK supermarkets but unfortunately no mainstream brands have brought out a gluten free version. But before you run out to buy some sub-standard gluten free croissants from the free from aisle, look at it this way. Remove the milk from the heat, stir in 20g sugar and then add the dried yeast. Stir, cover with a tea towel and then leave in a warm spot for 5-10 minutes. It should form a lovely froth on top when it's ready. Yes I’ve tried this and it works beautifully! See the recipe notes section for details. Can I Slice and Freeze It?

Using the clingfilm to help you, roll the dough from the longest edge and keep going until the dough is completely rolled up into a long cylinder shape.And if you have made my gluten free puff pastry before, you'll be familiar with a lot of this process. To create the rolls, you will need to use the clingfilm to guide the longest edge of the rectangle nearest you into a curl. Lay a large piece of clingfilm (or two pieces overlapping each other) out on the work surface and very lightly oil them. Turn the dough out into the centre of them. Then top it, bake it and enjoy! Best of all this dough makes up to 3 large pizzas so plenty of slices guaranteed for everyone. This also means you can use the clingfilm/paper to help you wrap the marzipan up in it's little gluten free dough blanket!

Once you have shaped all of the croissants, loosely cover them with a lightly oiled piece of clingfilm and place in a warm spot to prove. You want them to be room temperature - not too hot. If it looks like the butter is starting to leak out or melt, return them to the fridge to chill for a little while. I decided not to include the sugar in the mix to give people the option of what type of sweetener (if any) they wanted to add. This way, those on a refined sugar free diet can still eat this bread by using coconut sugar, maple syrup, honey or rice syrup. Equally, the bread can be made without sugar for sugar free bread. It just alters the taste slightly and as there is a lot of sugar in bread you may miss it. You do not need the sugar to create a good loaf of bread though. Does it matter what yeast I add? There's a full printable recipe card below, but for the shopping list here are the ingredients you'll need.

Gluten Free Bread Maker White Loaf Recipe (DF, EF, V)

Now for the fun part! When the dough and butter are nicely chilled, remove the dough from the fridge. Place a large piece of clingfilm on the worktop and lightly dust with flour. Roll the marzipan out into a rectangle approximately 30cm x 12cm and then place on the centre of the dough. Gently bring the edges of the dough over the top so they meet in the centre of the marzipan (using the clingfilm to help) and pinch them together on top and on each end, so that the marzipan is completely sealed in.