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You are here: Home > Recipes > Gluten Free Oven Baked Brown Bread

Gluten Free Oven Baked Brown Bread

Doves Farm recipe

Our recipe

Using any type of milk and any type of vinegar it is important to measure these ingredients carefully and not omit anything.

Customer rating: CakeCakeCakeCakeCake 3 customer reviews

Servings

Unit of measurement

Ingredients

1 kgGluten Free Brown Bread Flour
1 tspSalt
1 ⅓ tbspsQuick Yeast
4 tbspsSugar
750 mlMilk
2 tspsVinegar
6 tbspsOil
4 Eggs

Method

  1. In a bowl mix together the flour, salt, yeast and sugar.
  2. In another bowl beat together the milk, vinegar, and eggs.
  3. Add the flour and mix to form a sticky dough.
  4. Spoon the oil over the mixture and bring it together into a ball of dough.
  5. Put the dough into a 1kg/2lb bread tin.
  6. Leave to rise in a warm place for about 1 hour.
  7. If the dough spreads over the sides of the tin gently press it inwards and upwards to form a domed top.
  8. Bake in a pre heated oven for 50/55 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.
 

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7

Dietary status:
Without Gluten , Without Nuts, Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

3 Reviews
5 stars: 2
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake (4.5/5)

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Write Review

 

By Mrs janet upward

05 Jun 2011 | 09:41 BST

Rating: CakeCakeCakeCakeCake

Just tried the new loaf. It is delicious - my partner took a second slice! It is rather dense in texture but the flavour is very good.

By Mrs janet upward

05 Jun 2011 | 08:50 BST

Rating: CakeCakeCakeCakeCake

I've made this recipe twice now - it uses a lot of eggs! It didn't rise very well . in fact I tried my yeast on some ordinary flour to make sure it wasn't the yeast that was at fault. Also the proportion of yeast to sugar disn't the same as for gluten flour. but it does have a good flavour.

In your recipe instructions its easier to add the liquid to the flour than the way you suggest and you forgot to say oil the pan. I baked mine in two smaller tins. But great to have the recipe.

By Mrs Gemma Horsley

27 Aug 2010 | 15:39 BST

Rating: CakeCakeCakeCakeCake

This was a lovely bread! It had a yummy texture and flavour and was moist - which was refreshing for a gluten free bread!