Take a 2lb loaf tin, grease it but some butter and then line with a sheet of baking paper. You want this to overhang the long edges enough that you can lift the finished loaf out when cooked. Set to one side.

Measure out the milk into a small pan and warm it on a very low heat until it is around 40'C - I'd recommend a food thermometer to get this right but if you don't have one, you want it to feel around the same temperature as your skin. Remove from the heat and pour into a jug.

Stir the sugar into the warm milk and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.

Add the gluten free bread flour, xanthan gum and baking powder to a large mixing bowl and stir to mix together.

Add the eggs and vanilla extract to a mug and and lightly whisk to combine. In a separate bowl, melt the butter in the microwave (in 10 second intervals so it doesn't burn).

Once the yeast/milk mixture is active (frothy), pour it into the flour along with the egg and the melted butter. Using a wooden spoon, beat the mixture together vigorously to combine it into a thick, sticky dough. Pour in the chocolate chips and mix again until they are evenly distributed. The dough will be quite stiff and sticky to stir - you'll need some elbow grease!

Generously flour the worktop with extra gluten free flour and turn the dough out onto it. Dust your hands with flour and gently knead the dough a little - try not to incorporate too much flour into the mix - until it forms a smooth ball.

Separate the dough into seven pieces, roughly the same size, and roll each piece into a ball. Place 4 of the pieces into the lined loaf tin along one side, then place the other 3 balls into the gaps. it should look like this:

Cover the tin with a piece of oiled clingfilm, then place in a draft-free, warm spot to prove for around 60 minutes. You want the dough to puff up nicely like this:

When the dough is nearly done proving, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Remove the clingfilm from the loaf and then brush with beaten egg all over.

Once hot, place the bread in the centre of the oven and bake for 40 minutes. If it starts to go too brown on top, cover with foil before continuing the bake. The bread is ready when it's golden and sounds hollow when tapped on the top and bottom.

Remove the cooked loaf from the oven and leave to cool in the tin for at least 20-30 minutes before eating. You want to eat it warm - NOT hot!