for 100 g

Bread dough

500 g	gluten-free flour (Schär bread mix)
1 ½ tbsp	ground psyllium
1 tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
60 g	lactose-free butter, cut into pieces
3 dl	lactose-free milk

1	egg, beaten

How it's done

Bread dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, knead into a soft, smooth dough using the dough hook on a food processor for approx. 3 mins. on the lowest setting. Halve the dough, shape the two halves into strands (each approx. 50 cm long and thinner at the ends). Braid the dough and place on a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 1 hr.

Brush the braided dough with a little egg.

Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.

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