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Gluten Free White Bread

Makes 1 loaf

Today there is an increasing need for recipes free from gluten and other allergens. To make your baking also free from egg, try our suggested ingredient swop in this new and improved white bread recipe. it is important to measure these ingredients carefully and to not omit anything. This is our new, improved recipe for Gluten Free White Bread that is currently on the back of our Free From Gluten White Bread Flour packets. If you would like to see the previous, original recipe that was present on our older packaging, visit our Gluten Free Oven Baked White Bread recipe.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian, Vegan


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  1. Put the egg whites (or chickpea flour + water), half of the oil, vinegar, sugar, salt and water into a bowl and whisk together.
  2. Add the flour and yeast, mixing to a smooth, thick batter.
  3. Drizzle the remaining oil over the sticky batter/dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
  4. Tip the dough into an oiled 1kg/2lb bread tin and smooth the top.
  5. Loosely cover with oiled cling film and leave until the dough has risen to the top of the tin.
  6. Pre-heat the oven.
  7. Bake in the pre-heated oven for 55-60 minutes.


1kg/2lb bread tin and mixing bowl


220°C, Fan 200°C, 425°F, Gas 7

Cooking time

55-60 minutes
Best gluten free bread I have eaten and won't last long!!! I was a bit wary as I forgot to add the final 3 tablespoons of oil but it rose beautifully, cooked well, came out the tin with no problems and tasted divine. Will use this as my go to recipe now and exclude the final 3 tablespoons oil.
By Liz Graydon
04 Feb 2021
Excellent ! It rose way too fast and spilled over my pan. Nevertheless, I cleaned it up and turned the oven on. It had a hard crust albut spongy interior and tasted fabulous. Very pleased! Will be doing it again tomorrow because this loaf won't last past this evening!
By Angela
16 Jan 2021
What a truly fantastic recipe! Used half to make a big rectangular pizza (other recipe on pack, varying toppings) and remainder to test baking a small loaf. Followed measurements to the letter and appeared more of a batter than a dough. As I initially only intended to make pizza, adjustments/favoured ingredients were: half garlic infused olive oil, half ordinary olive oil, wild garlic salt and white balsamic vinegar, remaining ingredients as per recipe. Pizza was lovely. Loaf was awesome, so aerated and light! Husband diagnosed coeliac 6 years ago and has been chasing the holy grail of GF loaves ever since - said it’s second best he’s ever had (only topped by a Michelin starred restaurant!). He’s been raving about it for HOURS!!). Loved his pizza too.
By Zoe D
02 Jan 2020
Having recently become a gluten intolerant...I have been searching for a recipe for a good sandwich bread to replace the commercial GF loaves available in supermarkets. In my search I came across this recipe for white bread so bookmarked it for reference. Having just completed my first bake I am completely smitten at the excellent result I have achieved. I was a little dubious when I read the recipe, it didn’t resemble what I expected of a bread recipe...but overcoming that I followed it to the letter and boy it rewards effort with a super loaf with gorgeous crust, soft and tasty centre and the first cold tasting confirmed that if it looks good it tastes good... Very happy to now have a definite replacement for GF white bread and will be exploring the other recipes for brown whole meal and sourdough in the coming weeks... Thanks for having such a useful resource of recipes, I am now a happy GF boy...with my wife now hovering on ditching her favourite commercial breads for GF too..!
By David
23 Dec 2020
This is my go to bread recipe. It’s delicious as it is or toasted. I always slice and freeze the loaf on the day it is made and toast slices from frozen which works well. I find it goes hard if it is left out for more than a day.
By Romana Russell
23 Dec 2020
At last-a fabulous gluten free loaf. I’ve tried so many shop bought loaves but nothing compares to this. It’s delicious toasted or just plain. It lasts for days too! You will not be disappointed.
By Kathy Armstrong
09 Sep 2020
Quick, easy, simple and so so tasty! Possibly the best bread recipe I've ever tried (and ive tried a LOT)
By Marie Louise O'Hara
06 Sep 2020
Excellent recipe. Easy, simple tastes very nice and ready in less than 2 hours in the Panasonic breadmaker. Still experimenting to make it better.
By Mukesh Naker
04 Jul 2020
So pleased with this gluten free bread, easily made and so much better than shop bought gluten free bread.
By Ann Dewar
17 May 2020
Fantastic recipe, really easy to make. The bread has nice fluffy and moist texture and it is absolutely delicious. Best gluten free bread I've tasted! Thanks Doves farm!
By Maggie Jackson
11 May 2020
This recipe is fantastic! It seems a bit strange when you are used to making non GF yeast bread but it is very simple with no kneading involved. The end result is the best GF bread I have tasted either shop bought or homemade. Thank you so much :)
08 Apr 2020
Living in Portugal I have only found Doves Farm plain white flour. So decided to try this recipe and added 2 teaspoons xantham gum to the plain flour. I also used 1 whole egg plus 10 g chickpea flour and 30 ml water. As other reviewers have suggested I warmed the water. The result a very easy to make and excellent gluten free loaf.
By Sylvia Hawkes
19 Feb 2020
I made this bread for my niece to have over the Christmas period and I ended up with 2 loaves as the dough rose enormously! I have to say that it was super easy to make and is the tastiest gluten free loaf I have ever had. I used to make bread in a machine but now do it all by hand and this was better than the machine ever made! Will be making again for myself even though I do not need gluten free foods. Just delicious and as light as air.
By Karen Petersen
01 Jan 2020
Oh Thank you, Thank you, thank you! This is an easy quick to assemble recipe - not many ingredients, no need to get messy handling the dough and it rose beautifully. This will be my new go to recipe for bread from now on. I am so grateful to be able to make an easy affordable GF bread at to slather with butter & jam. I just know this winter will be better now I can keep cozy with decent bread!
By max dobroslavic
29 Nov 2019
A complete novice at baking, made this for my partner. I've tried this using egg whites. The end result was great, much better than the bought bread. Will be baking again this weekend.
By Edwin Wakefield
19 Oct 2019
I've recently been diagnosed with IBS and am now on the FODMAP diet. I've tried various gluten free flours and recipes, however this one is THE best and now my go-to recipe for great homemade gluten free bread. One tip however, I add xanthan gum powder so that it's not so crumbly. Xanthan gum powder may not be low fodmap but it really makes a difference to the consistency of this great bread. Make 2 at once, freeze one for when you need it and you'll never have to pay high prices for gluten free bread. Great recipe and easy to make; no more dough all over your hands!
By Al
18 Oct 2019
Spot on! Forst attempt.
By Dirk Vanoudenhoven
17 Jul 2019
I have recently been diagnosed with IBS and have found that gluten is my worst trigger. I was absolutely distraught at the thought of cutting out gluten as I love bread so much; however, after seeing Dove's Farm flour recommended by bloggers on Instagram, I decided to buy it and give it a go. I am beyond impressed with this bread recipe! It has formed a beautiful, crunchy crust and the inside is so light and spongy, it tastes just like real bread! I will definitely be making this again as it is so much better for you than shop-bought gluten bread and is super easy to make, it only took an hour to prove for it to double in size! I didn't roll the dough in the rest of the oil as recommended and instead sprayed low cal spray on the tin and the top of the loaf. I know that the thought of making gluten-free bread can be quite daunting for people but I would 100% give this a go as it is completely foolproof!
By Kitty Davenport
17 May 2019
Made the vegan version of this bread recipe for my Granddaughter, it turned out really well, a lovely crust on the outside and light and fluffy inside. My Husband and myself who are neither gluten free or vegan both tried it and were very impressed. I guess Nanny has become the chief bread maker now.
By Patricia Turnbull
19 Jan 2019
Ok, here’s how it works for me. • I don't use the eggs – makes it far too cakey. I use the mix of Gram flour with water (or sometimes use water from a tin of chickpeas, or leftover from boiling up dried chickpeas, half the oil and all the other ingredients. I then put it all into the bowl of a Kenwood and use the creamer paddles, because I’m lazy. • The straight recipe uses all gluten free flour; for my first attempt I used 50:50 Doves Farm and oat flour. This is a little on the oaty side so I'm still playing with ratios. I add the yeast., replace creaming paddle with dough hook. (K-beater will probably work just fine too.) Start mixing. It looks horribly wet at first but it does come together eventually. • When it looks like dough I add the other half of the oil and pulse it to mix a little. • This quantity will make one large or two medium loaves. I prefer two medium so I use two loaf tins about the size of a small Hovis. I butter the tins as I find oil doesn’t really work with my old tins. I divide the cakey mixture between the two tins and smooth it into the corners and flatten the top. • I then put into a large proving bag. • On a hot day it will only take an hour or so to rise – if cold, longer. • When it’s looking close to being ready, I preheat the oven to 220°C/Fan200°C/425°F/Gas 7. A dough made with gluten could be prodded at this point to see if it’s ready but this dough doesn’t look like it’d enjoy that kind of handling. • I put a baking tray of water on the bottom shelf of the oven first and put the bread trays in the middle but as this is a wet mix I don’t know if it’s strictly necessary. • As I'm using some oat flour, I scatter some whole oats over the top just before they go into the oven. • For two smaller tins, I have a look after about 30 mins – for a full sized loaf have a decko at about 45-50 mins. The bread should have pulled away from the sides of the tin and the top gone a medium brown. • When happy, I remove tins from oven and loaves from tins and put loaves on racks to cool. I know this cooling is still part of the cooking process, but it's a struggle to wait sometimes. • When I've perfected this, I'll see if it makes focaccia. When really brave, as a pizza base.
By John J Gessler
04 Sep 2018
Made this loaf twice now with great results both times. Really tasty and far better than most shop bought gf loaves and with far less sugar.
By yorkie_mum
23 May 2018
A fantastic recipe worked first time followed it exactly. I have been making wheat bread for years unfortunately husband not able to eat any more. Your excellent free from bread allows for the favourite tea and toast and cheese and pickle sandwiches once again. Many thanks.
By Sonia
25 Feb 2018
Further to my earlier review, I meant flour and yeast whisked until smooth. I will try adding the yeast just before adding the final oil. I also use tepid water to help the yeast.
By Amanda
10 Jun 2017
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!
By Zoe
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.
By Amanda
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

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