2 eggs

375ml/ 13 floz rice milk

1 tspn lemon juice (I just used half a lemon)

1 tspn salt

1 tbspn honey

50g/ 2oz dairy free spread

175g/ 6oz white rice flour

200g/ 7oz brown rice flour

(or a 375g/ 13oz white/brown rice flour blend, which is what I used)

25g/ 1oz rice bran

1 tbspn xanthum gum

1 tbspn active dried yeast

Warm the rice milk in a microwavable jug for 50 seconds on high. Stir in yeast and leave ten for minutes.

Mix together flours, bran, salt and gum.

In a large bowl whisk together the eggs, melted dairy-free spread, honey and lemon juice.

Add the flours and milk to the egg mixture and mix slowly for 5 minutes.

Tip the dough into a greased loaf tin, cover with a tea-towel and leave in a warm place for approx 40 minutes.

Preheat oven to 200 C/ 400 F/ Gas Mark 6

Lightly brush olive oil on top of loaf and bake for 45 minutes.

Remove from oven and cover top with double layer of foil for ten minutes before turning out onto cooling rack.

Cool completely before slicing.