This recipe gives you bread that is one of the closest to wheat bread (although I do miss the kneading). I have found if you use a balloon whisk and whisk each time you add something it creates a nice light loaf. Also to put the yeast in just before you put the last half of the oil in (stops the salt killing the yeast)
By Lucy Rust
10 Jun 2017
Fantastic to find a gluten free vegan bread recipe, looking forward to making it now!
09 Jun 2017
I have been making this recipe since it came out, I have varying results but it is always good. A couple of times it didn't rise very well and once I overproved it (messy) but it always tastes good and can be revitilised next day in the microwave for a couple of minutes. I use a balloon whisk to whisk the mixture and then whisk in the flour and baking powder until smooth.
06 Jun 2017
Just tried this recipe this morning and not impressed at all. I followed the instructions completely but when it came to making it into a batter all i was left with was just a crumbly flour mix that I couldn't do anything with and had to bin it. Wont be trying this recipe again.
By Miss Aimee Clark
29 Apr 2017
I tried the old recipe with eggs and it was great. I didn't have any eggs so I thought I'd try this recipe and use chickpea flour. Followed the recipe to the letter and the bread came out as a gooey mess inside. On the outside it looked fine. It went straight in the bin.
By Mr Robert Davis
28 Feb 2017
This is an excellent gluten-free bread. Easy to make and rises beautifully. I find it best to add luke-warm water for the best rise.
By Mrs Gill Robb
01 Feb 2017
I have just been looking at your new improved recipe for gluten free bread and I am slightly confused in your method, in which
it states ( 1. Put the egg whites (or chickpea flour + water), half of the oil, vinegar, sugar, salt and water into a bowl and whisk well.) now does that mean half of the oil only or half the oil,vinegar,sugar,salt and water,
2 Add the flour and yeast, mixing to a smooth, thick batter.
3. Pour the remaining oil over the dough and turn with a spoon bringing together a soft dough mass. ? from this I don't know if I should make make batter or dough. please help because I would really like to try this recipe.
By Mr Dennis Gregson
03 Nov 2016
I have experimenting with making gluten free bread for many years, and finally I have the perfect incredibly moreish loaf! I used the new Doves Farm recipe but used 1 egg and 1 egg white rather than 2 egg whites, and added 1 tsp of xanthan gum. Absolutely delicious!
By Miss Erika Coggins
07 Jul 2016
I made this loaf for the first time yesterday. The taste was lovely just after baking. However next morning it was like a brick despite putting it into a freezer bag overnight. A waste of money. Will try previous recipe and adding Xanthan gum.
By Mrs Sue Hamilton
18 May 2016
I made the original firstly and this updated recipe today. The appearance on both was amazing but the flavour was definitely better in the original bread recipe. Perhaps I'll try substituting the water with milk next time.
By Ms Joyce Rennie
07 Apr 2016
I made this loaf today. Impressed. I did tweak the receipe, I turned down the oven 3/4 of the way through cooking. I also noticed it took a long time for the "dough" to rise, but it did start eventually. I have made gluten free bread before. Mine, I've sliced and will freeze half to make toast.
By Mrs Helen McAllister
10 Jan 2016
This is my first gluten free loaf. It came out perfect I was so impressed!! It's got a really nice flavour too. I've chopped it all up and frozen it to take out for toast.
By Mrs Kim Douglas
19 Dec 2015
This bread was not cooked after 60 mins :(
By Mr Christopher Sewell
06 Nov 2015
A much better texture with this recipe will experiment adding seeds next
By Mrs Eleanor Lockyer
31 Oct 2015