Serves: 14 (makes about 14 slices)
Time to make: 50 mins (Hands-on time: 5 mins, Cooking time: 45 mins), plus 12 hrs proving
3 cups gluten-free bread mix
2 teaspoons instant yeast
3/4 teaspoon salt
1 teaspoon sugar
1 egg, beaten
1 tablespoon oil
1 1/4 cups water
Step 1 In a large bowl combine bread mix, yeast, salt and sugar. Mix well.
Step 2 In a jug whisk egg and oil to combine well. Add to flour mixture. Gradually add water. Mix until a soft dough forms. Add more water if necessary. It will be slightly sticky and form a rough ball.
Step 3 Cover bowl and leave dough overnight or for 12 hours in a warm place. The next morning (or 12 hours later) the dough will have risen and be slightly puffy.
Step 4 Set oven to 180°C. Place a large cast-iron or Pyrex casserole dish with lid in oven for about 10 minutes until hot. Remove and take lid off, ready to place dough inside.
Step 5 Carefully place dough on a board sprinkled with extra bread mix. Shape gently into a round and place in heated dish. Cover and bake in oven for 30 minutes. Remove lid then bake for 10-15 more minutes until bread sounds hollow when tapped.