Preheat the oven to gas 6 / 200C / 400°F and grease & flour a 2lb loaf tin

Measure out 420mls tepid water and add the oil to it

Remove from the tin and set on a wire rack to cool. Don't slice until it's completely cold. Store wrapped and in an airtight container for 2 days or slice and freeze. Makes a medium loaf

Variations:

For brown bread use 2tsp dark brown sugar in place of the caster sugar and add in 1tbsp rice bran. If avoiding almonds use 55g potato starch + 2 tsps oil. Bake as above

For bread rolls grease and flour a baking sheet. Drop tablespoons of the mixture on it neatly and smooth down with the back of a wet spoon. Sprinkle the tops with millet flakes, buckwheat flakes, poppy or sesame seeds if desired and bake at the same temp for 15 - 20 minutes until browned all over

Vitamin c / citric acid helps extend shelf life in gluten-free baking. Add 1/8tsp to any breads or cakes to keep them a little longer