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
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.
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!
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