Gluten Free White Bread Flour 1kg

Being a master baker for over 37 years people often ask about gluten free bread which until today i have nether made until a family member asked for help! The method was unreal for me with out the need to Knead the dough, also the texture of the dough was very wet, batter like. I'm a strong believer in using fresh yeast in all my bread making which did not disappoint my gluten free loaf, proving and baking like a normal wheat bread. Very impressed with the flavor and light texture of the flour, but it will need eating within 2 days!

I have tried this recipe a few times and it does not work for me. I have also tried following the instructions for my machine and this also does not work. Each time it is disastrous, I am following the method to the exact but no look. please help.

I have also tried this recipie with the SD253 on Gluten Free, Wholemeal and normal bread settings, and been disappointed. It's always the same result: flat as a pancake, consistency of a crumpet. I've measured ingredients very carefully; tried adding Vit C: no improvement; tried adding 10% more water as the mixture seemed so heavy: no improvement.

The only difference is in whether the centre falls in and ends up totally soggy or whether it's more or less a solid flat brick.

I can only assume it's the yeast: I'm using Fermiplan which I keep in the freezer for freshness and works just fine for ordinary bread.

I made this bread following the recipe on the packet for the Breadmaker. The bread looked amazing and was beautiful on the day I made it. However the next day it was dry and crumbly - really awful. I used soya milk instead of ordinary milk.

Hi,You could try making our gluten free brown soda bread which is free from the ingredients you list above - milk can be replaced with rice milk or soya milk. The recipe can be found: http://www.dovesfarm.co.uk/recipes/gluten-free-brown-soda-bread/

Hi Nicola, We would suggest trying rice milk or lactofree instead. I hope this helps! Best wishes, Doves Farm

Dear Mr Ham, Yes this is correct - the milk needs to be weighed in a bowl first. Thanks, Doves Farm

An old baker who had run his own business for 40 years once told me that the secret of any good bread was AIR - particularly for brown breads. Consequently I now start any bread making session on the dough setting, which lasts 90 minutes on most bread makers. When the 90 minutes are up my bread maker reverts to the normal bread cycle (3 hours) and I then start it on that programme. Thus it takes me 4.5 hours to make a loaf, but the results are worth it as the loaf is much lighter and tastier. Obviously the gluten-free loaf does not rise so much but it still gets the thumbs-up from my wife. I hope this tip might be of help to some of you.

I tried twice to bake the braed but it comes out so hard and heavy! I could manage to cut and eat it only when I took it out from the oven. The next day, the bread had totaly changed "character". If anyone can advise me...