Follow this recipe to make a great wheat free and gluten free alternative to ordinary wheat-based bread. You can use any type of milk and any type of vinegar and for best results weigh the ingredients where indicated. This is the original gluten free brown bread recipe that was on the back of our Gluten Free Brown Bread Flour packets for many years.
220˚C, Fan 200˚C, 425˚F, Gas 7
The sugar helps to feed the yeast, and give the loaf a little flavour. If she cannot have anything like honey or fructose syrup, which would be suitable substitutions, you can make it without. It just means your loaf may take longer to rise, or may not rise quite so much.
Thank you for your comment. The oil in our gluten free bread recipe is always added last. It helps to bring the dough together as a mass and improves handling and transferring to the baking tin. It is not always necessary to double the oil when you double the flour quantity, which is why it stays as 6tbsp here. ~ Doves Farm
Hi Rosanna, your bread rise will be limited by the sides of the tin you are prooving it in. For best results, fill the tin only half full of the bread mixture and allow to rise in a warm place. Then pop it stright into the preheated oven. This should decrease the chances of it sinking afterwards also.
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