Gluten Free Bread

In a large bowl, combine 240 grams gluten free plain flour, 2 1/4 teaspoons active dried yeast, 1 teaspoon salt, and 1 teaspoon apple cider vinegar.

Add 360 millilitres warm water, 2 tablespoons olive oil, and 1 tablespoon honey to the dry ingredients.

Mix everything together until a smooth batter forms.

Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 190°C (375°F).

Transfer the dough to a greased loaf tin and smooth the top.

Bake for 35-40 minutes, or until the bread is golden and crusty on top.

Let the bread cool in the tin for 10 minutes, then remove and cool completely on a wire rack before slicing.