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Gluten-free bread can be leaden, but this recipe makes a moist, gluten-free loaf by using a very wet dough, and rising it with gluten-free yeast. With a hint of spice and sweetness, this is a very versatile bread that can be paired with sweet or savoury accompaniments. It is delicious served warm from the oven, dripping with butter, or toasted for breakfast.
Makes: 1 x 900g loaf
This recipe was first published in November 2004.
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