Gluten and Dairy Free Paprika & Oregano Loaf

serves / makes 1 loaf
15 prep time plus rising time
30 mins cooking time


  • 350ml warm water
  • 1/2 teaspoon caster sugar
  • 1 teaspoon salt
  • 7g dried active yeast
  • 425g gluten free bread flour
  • 2 teaspoons smoked paprika
  • 2 teaspoons oregano


  1. Place the water, sugar and yeast in a large bowl, leave for about 10 minutes until frothy
  2. Stir in the salt, flour, paprika and oregano
  3. Knead by hand for about 8 minutes or with an electric dough hook for 5 minutes
  4. Place in the bowl and cover with cling film
  5. Leave to rise until doubled in size, about 1-2 hours
  6. Punch the dough down and knead gently for 1 minute
  7. Shape into an oval loaf, score the top and leave to rise for 30 minutes
  8. Preheat the oven to 220 oC
  9. Bake the loaf for 30 minutes
  10. Allow to cool completely before slicing