oil, to grease
325 g (0,7 lb) gluten free rice flour
75 g (3 oz) cornflour
75 g (3 oz) dried milk powder
1 tbsp xantham gum
7 g (0,25 oz) sachet fast-action dried yeast
40 g (1 ½ oz) unsalted butter,
melted and cooled to room temperature
2 large room temperature eggs, beaten
 Lightly grease a 900 g (2 lb) loaf tin. In a large bowl, mix flours, milk powder, xanthan gum, yeast and 3/4tsp fine salt. Add butter, eggs and 400ml (14 fl oz) warm water. Beat with a handheld electric whisk for 3min – the thick batter will climb the whisks, but persevere!
 Spoon dough into prepared tin. Use an oiled spatula to spread mixture evenly. Cover tin loosely with oiled clingfilm (oil-side down) and leave to rise in a warm place for 1 1/2 hr – the centre of the dough will dome slightly. Preheat oven to 180° C (160° C fan), 355° F (320° F), mark 4.
 Uncover dough and bake for 50-55 min until golden. Remove from tin and cool on a wire rack before serving.