Beat the vinegar, oil, molasses if you are using it, and eggs into the milk in a jug. Put the flour, salt, sugar if you are using it, and nuts into a bowl, and stir in the dried yeast. Make a well in the centre, and pour in the liquid from the jug. With a dinner knife, combine all the ingredients until you have a sticky dough. Turn out onto a surface you have dusted with gluten-free flour, sprinkle some on the top and knead the dough for about five minutes until it is smooth.
Lightly grease a baking tin, and mould the dough into a rough sausage shape, placing in the tin. Cover with oiled cling film, and leave to rise in a warm place until doubled in size. Meanwhile heat the oven to 220C/Gas mark 7. Bake the loaf for 40-45 minutes. Turn out and cool thoroughly on a rack before slicing.
In a bread machine
Beat the vinegar, oil and eggs into the milk in a jug then pour into the bottom of your bread-maker bowl. Add the flour, salt, molasses or sugar and nuts and stir around. Sprinkle the yeast over the top. Start the machine on a normal bread programme. After a few minutes of mixing, lift the lid and, with a spatula, scrape down the sides of the bowl. Continue to bake as normal. When finished, remove and cool on a rack before slicing.
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