Welcome to the Doves Farm website. We're organic flour & gluten free flour specialists, use the search function to find what you want.

Go to your basket

0 items - Your basket is empty

 

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

Gluten Free Oven Baked White 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. This recipe makes a larger loaf than the on pack instructions. It uses double most of the ingredients but doesn't need double the oil.

Customer rating: CakeCakeCakeCakeCake 6 customer reviews

Servings

Unit of measurement

Ingredients

1 kgGluten Free White Bread Flour
1 tspSalt
1 ⅓ tbspsQuick Yeast
4 tbspsSugar
700 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

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

Average Customer Rating:

CakeCakeCakeCakeCake (4.5/5)

Share your thoughts with other customers:

Write Review

 

By Miss Evelyn Bowden

29 Aug 2011 | 14:14 BST

Rating: CakeCakeCakeCakeCake

I have found this recipe to be so easy and scrummy at the end of it all! My first batch I found too crumbly and cake like so decided to try adding a couple of teaspoons of xantham gum and this improved it greatly giving a better bread texture.

By Mrs Lorraine Rodgers

23 Jan 2011 | 11:34 GMT

Rating: CakeCakeCakeCakeCake

I have just baked my second loaf and it is just as good as my first attempt, thouroughly enjoyed my ham sandwiches. An excellent recipe. Thankyou xx

By Miss Gluten Oid

28 Sep 2010 | 13:16 BST

Rating: CakeCakeCakeCakeCake

i just made the bread recipe that is on the flour packet and was delighted to see it looking gorgeous with a nice crisp all around it. I found it came out too moist though. Has anyone else had this problem? When slicing it just squashed down and it seems little heavy. Any tips?

By Mrs Magdalena Davis

19 Aug 2010 | 22:37 BST

Rating: CakeCakeCakeCakeCake

I have just baked my first gluten free bread and it is delicious. However the recipe I used was the one in the packet, with less flour (16oz), eggs (2), oil than the above, why the difference?

By Mrs Rosie Andrews

25 Apr 2010 | 20:08 BST

Rating: CakeCakeCakeCakeCake

I like to use 4oz Olive margarine rubbed into the flour to start instead of the oil, and substitute water for half of the milk. Very good.

By Miss helen lovell

15 Apr 2010 | 12:57 BST

Rating: CakeCakeCakeCakeCake

This is a great recipe and i've enjoyed my first attempt at lunch today. The only thing I would like advice on is what is the best oil to use. I used an R oil but it is slightly too pungent so i'll try sunflower/vegetable oil next time. I also added 1/2 tsp of xanthan gum despite it being in the flour.