60g polenta (coarse cornmeal), plus extra for dusting
175ml water
500g gluten free white bread flour (I used Doves Farm GF white bread flour)
30g caster sugar
10g fast action dried yeast
10g salt
400ml lactose free milk
1 egg
1 teaspoon white wine vinegar
Olive oil (to oil the baking tray or loaf tin)
Instructions
Mix 45g of the polenta with 175ml water in a small pan and bring to the boil while stirring it. Let it boil and thicken for a few minutes them remove the pan from the heat an allow to cool while you measure the remaining ingredients and prepare either a baking tray by oiling it and dusting with polenta or doing the same with a 3lb (1.5kg) loaf tin.
Mix the flour, the remaining 15g of polenta, sugar, yeast and salt in a large bowl then using a fork, break up the cooled polenta paste and add it to the bowl and scrape or mash it into the dry ingredients so that no big lumps of polenta paste are left. Make a well in the centre of the bowl.
Add the milk, egg and vinegar to a jug and lightly whisk then pour it into the well and mix together until it forms a soft dough and beat together for a few minutes using a wooden spoon (the mixture will be too soft to knead)
For crusty ciabatta style baguettes, divide the mixture in 2 and roughly shape into 2 logs on the prepared baking tray, use a knife to make 3 slashes on top of each then cover with oiled cling film and leave in a warm place for at least an hour until the baguettes have risen
For a 3lb loaf, tip the mixture into the prepared loaf tin, cover with oiled cling film and leave in a warm place to rise. Meanwhile pre heat the oven to 220 degrees C (200 C fan oven or gas 7)
Once risen, sprinkle the top of the baguettes or loaf with a little extra polenta and bake the baguettes for 25-30 minutes until golden and cooked through or 35-40 minutes if you are making the loaf.
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-crusty-bread/