450g/1lb wheat-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum)
1 tsp salt
2 tbsp caster sugar
2 tsp fast-action yeast
310ml/10fl oz lactose free full-fat milk
1 tsp wine vinegar
6 tbsp vegetable oil, plus extra for greasing
2 free-range eggs, plus 1 free-range egg beaten for egg wash
4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing
115g/4oz salted lactose free butter, shaped into curls
115g/4oz Cheddar cheese
Grease and line a 900g/2lb loaf tin. Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.
Add the salt, sugar and yeast in three separate piles. Mix together the lactose free milk, vinegar, oil, and two eggs in a jug.
Pour the liquid into the mixing bowl and add the seeds. Switch on the mixer and whisk the ingredients for about 3-4 minutes.
Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.
Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.
About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.
Remove from the oven, leave to cool on a wire rack and serve in slices with the lactose free butter curls and cheese.
If you can’t get hold of wheat-free flour containing xanthan gum, add two teaspoons of xanthan gum to the flour and measure out two teaspoons less than the specified amount
Recipe adapted from: Good Food