Ingredients
Method
1.Preheat oven to moderately slow, 160C. Line an oven tray with baking paper.
2.Sift flours, baking powder, xanthan gum and salt together into a large bowl. Stir sugar through.
3.In a jug, combine milk and oil. Make a well in the flour mixture. Stir in milk mixture gently until combined (do not over mix). Set aside 5 minutes to firm up.
4.Shape dough into a long log. Place on tray. Bake 1 ¼ hours. Transfer to a wire rack to cool.
5.Meanwhile, in a small bowl, combine butter, garlic, parsley and chilli.
6.Slice loaf into 1.5cm thick slices, three-quarters of the way through the bread. Spread butter mixture in between slices. Wrap in foil. Place on an oven tray.
7.Return to oven for 8-10 minutes until butter is melted (open parcel for the last few minutes. Serve as a meal accompaniment.
Xanthum gum is a thickener, which helps stabilise the gluten-free dough.
Note