I followed the measurements of this recipe to the letter but my dough was quite wet, not like conventional bread dough and now looks like cake mix while proving in the bread tin?! I might be hasty in posting my query and perhaps should wait the requisite proving and baking time.....perhaps it will turn out fine?! Have I done something not quite right?!
Dear Amanda, with the absence of gluten within this bread recipe, means in turn that no kneading is required. The dough will have a wet consistency, more like a batter than an actual dough. We hope this helps further. Best wishes, Doves Farm.
By Amanda Graham
17 Sep 2017
I came across this recipe while looking for vegan gluten free bread recipes. However this has eggs listed as an ingredient, it is tagged as Vegan though...
Is there an egg replacer for this recipe, has anyone tried making a Vegan version?
09 Jun 2017
I followed the video for the gluten free white oven baked loaf, and it came out exactly as in the video. I sliced it and froze the bread in slices of two. Defrosted a couple of slices this morning. Fantastic. Have bought some more flour to try the bread machine GF loaf and the GF biscuits.
Thank you so much, we are so pleased to hear you love this recipe for our bread. Happy Baking!
By Mrs Jan CALLAGHAN
08 Apr 2017
Just started making this bread recipe for my Husband , I also add mixed fruit , cinnamon & black treacle ! Next best thing to fruit malt loaf which my husband loved.
Thank you so much for your lovely feedback, always great to hear recommendations - happy baking :) Doves Farm.
By Mrs Doreen Yorke
27 Mar 2017
I have been making this bread for a few years now, and find it much tastier than shop bought gluten free bread and it cuts nicely, without breaking up. To some loaves, I add olives and dried mixed herbs or sun dried tomatoes. I would recommend this recipe. In recent months, I have been making it in my food processor and this makes a lighter loaf.
By Mrs Alison Stockwell
15 Jan 2017
Stuck precisely to the recipe (used Almond Milk) and it came out delicious. So chuffed! Surprised at all the people having troubles.
By Mr Matthew Ingram
14 Jul 2016
Stuck to recipe and it has come out like a house brick, anyway haven't actually cut into yet so can not comment on the taste or texture, not sure if its supposed to be this hard though! we'll see.....
By Miss yvonne clarey
30 Mar 2016
Argh!!! So this is my second ever attempt at bread making, in the hope of reducing the cost of gluten free bread for my gluten intolerant boyfriend... And so far, I've made what I can only describe as a house brick with a recipie I found online, and a half house brick with this recipie... I followed the instructions exactly, I let the dough rise with the cling film in the pan (which it did, I was very impressed) I put it in the over, took it out after and hour, cut it open, and the top centimetre looked a bit airy, but the rest was pure stodge... What am I doing wrong???
Hi Catherine- if you could email firstname.lastname@example.org with your query then our Technical Team will get back to you directly. Many thanks, Doves Farm
By Miss Catherine Orton
29 Feb 2016
I have used this recipe many times and it has always worked well especially with the addition of some seeds. It does form a very sticky "mess" unlike wheat recipes. I mix everything in the container I use for baking ( a pyrex round container) and leave it as a sticky mess and it rises beautifully although not with a typical smooth bread crust. Bread is wonderful and stores well in its cooking container. prefer this to replacement
By Mrs Lynda James
05 Feb 2016
I have just made a gluttenfree white bread loaf. Used the recipe on the packet. Couldn't have been simpler. Theresult was a very tastey loaf.
By Mrs Jan Williams
23 Jan 2016
Someone needs to correct this recipe. It mentions eggs in the ingrediants but in the method it doesn't. It also mentions to add the flour twice.
Hi John, thank you for pointing this out - this recipe has now been corrected.
By Mr John Smith
03 Jan 2015
I just did a loaf of bread.. The recipe was for a sticky dough.. Well mine come out very runny that I had to add more flour. I followed the measures correctly so that isn't the problem. I never used this Dove recipe before, I hope the taste will be good .
By Ms Margaret Cachia
20 Aug 2015
Hi, I have been making bread for years,but never gluten free. I make pizza base, cup cakes,so I thought I would give bread a try. I read the comments, but decided to stick to the recipe on the side of the flour packet. I was quite impressed. The only thing I do find a bit disappointing is the lack of information given on the package or this page. I would post a picture but not sure how or if I can.
By Ms Kim Mackintosh
11 Aug 2015
I am very impressed with this loaf. Looks just like the photo, albeit with a darker crust. I mixed by hand then transferred to my kitchen mixer to add the oil and mixed for 5 mins. Cooked through and sliced like a shop bought loaf.
By Miss Kelly Leal
05 Aug 2015
This is really nice bread but is there a substitute for the oil. I tried using butter but it was a bit dry
By Mrs Hanne Hooton
15 Jul 2015
I used the recipe on your packet of white bread flour blend. I have cooked bread for 40 years, this is my first attempt at gluten free. Followed instructions to the letter - oh dear. Temperature at 200 in fan assisted obviously too high for my oven, produced a greasy, heavy bread which the day after cooked was brick like and inedible. What did I do wrong?
By Mrs Penelope James-Lucas
01 May 2015
Have mixed up a batch of this although halving the recipe as I only want 1 loaf just to see how it turns out. I definitely agree that you need more flour otherwise you just have a runny paste instead of a dough! I used closer to 750-800grams of the flour as kept adding in more flour whilst my mixer was going. It was still sticky when I went to knead the dough into a ball so just added in more flour whilst doing so. Have yet to put it in the oven but hoping for a good result!
By Miss Hayley Rodber
25 Apr 2015
I've tried this twice now, once in the oven and once in the bread machine, and I can't decide which was the bigger disaster. The mixture is like a very wet cake batter! Impossible to work and smells horrible. Far too much liquid. I tried resting the mixture to aid absorption but made no difference. Is a duff recipe a cunning ploy to make me buy more flour?!
By Miss Victoria Underwood
03 Jun 2014
I tried this exact recipe and my bread was very heavy and only 3 inches high, would it be better if i did it in a bread maker or would i have to change the recipe for that
By Ms Jill Elliott
11 Mar 2014
I amended the recipe a little. I warmed the milk before adding it to the flour. I divided the mixture I to two tins and put the mixture straight into the preheated oven without proving. I also put a tray of boiling water at the bottom of the oven to create a moist environment while baking. By doing this my loaves rose well and the crust on top was not too hard. This was my best effort after trying out the original recipe that resulted in a much denser loaf and hard crust.
By Mrs Susan Moore
25 Feb 2014
The recipe above is incorrect. If you put 700ml of milk in with 1kg of this flour, you end up with a huge bowl of liquid - like a very runny cake batter. Forget about "bringing it together into a ball of dough". I suspect you're meant to use 1kg of flour with about 350ml of milk. I'm told the package has a different recipe (my package had different recipes), so maybe that one works. Anyone else try to use the recipe above?
This recipe, as stated in the top notes, is an adaptation of the on-pack recipe. The dough should not resemble a traditional stiff wheat bread dough, and instead should be soft pliable dough. TIP: Once mixed, leave it to rest for a few minutes to absorb some more of the liquid before bringing together and transferring into your bread tin.
By Mr Dan Gissendanner
24 Dec 2013
Very impressed with the excellent crust (the best bit of my loaf). I am aiming for a good savoury bread, which I have missed for years. The texture needs attention and I will try the Xanthan gum suggestion by Evelyn. My 1st loaf based on the recipe on the back of the packet. I changed the recipe slightly, using oil from sun dried tomatoes in oil, plus 6 of the sun dried tomatoes chopped up, plus dried thyme and dried oregano. Also I used a round loose based deep cake tin. I don't normally use salt in my cooking, but I kept this part of the recipe in and next time I would use double. This recipe really needs some flavour as the fermentation of this flour mixture does not produce the same flavours as with the fermentation using wheat flour.
By Mrs Bernadette Cass
14 Nov 2013
I also baked my first gluten free loaf today following recipe on the flour packet, and it turned out amazingly ! The only bread I've ever made that has turned out so well. Also, uses less eggs, which are expensive. Lovely bread, a little like brioche.
By Mrs Amanda Bradbury
12 Oct 2013
We made this bread for the first time today and it looks just like the photo! Tastes good too. We took Evelyn's advice and added a bit more xanthan gum. Tastes really good toasted. Thanks!
By Ms Anne-Marie Isaacs
29 Mar 2013
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 Miss Evelyn Bowden
29 Aug 2011
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 Mrs Lorraine Rodgers
23 Jan 2011
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 Miss Gluten Oid
28 Sep 2010
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 Magdalena Davis
19 Aug 2010
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 Mrs Rosie Andrews
25 Apr 2010
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.
By Miss helen lovell
15 Apr 2010