This gluten free recipe allows you to get scrumptious bread on the table in an hour, or 12 savoury muffins ready in 30 minutes. If you don’t have buttermilk, see the tips for knocking up a suitable alternative. Makes one loaf, or 12 muffins.
Making a buttermilk substitute: simply add the juice of half a lemon to room-temperature whole milk and let it sit for about 10 minutes. It will go chunky, which is what you want, to react with the bicarb and baking powder to create a rise. Note on 'room temperature' ingredients: it's really important that the buttermilk - or regular milk if making with lemon juice - is at room temperature and not straight from the fridge. Ditto this for the egg (but c'mon, you don't keep your eggs in the fridge, do you?). Cold ingredients will inhibit the rise from the baking powder and bicarb. The loaf/muffins you make will still taste delicious, but they will be quite close-textured, and not risen and light.