Free From Brown 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 out suggested ingredient swop in this new and improved brown bread recipe. it is important to measure these ingredients carefully and to not omit anything. If you would like to see the previous, original recipe that was present on our older packaging, visit our Gluten Free Oven Baked Brown Bread recipe

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


Change Quantities:
  1. Put the egg whites (or chickpea flour + water), three spoons of the oil, vinegar, sugar, salt and milk into a bowl and whisk together.
  2. Add the flour and yeast, mixing to a smooth, thick batter.
  3. Pour the remaining three spoons of oil over the dough and turn with a spoon bringing together a soft 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 for 55-60 minutes.
  8. Turn out the cooked loaf to cool on a wire rack.
  9. Allow the bread to cool completely before slicing.


1kg/2lb bread tin


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

55-60 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe


Change Quantities:
Our Story

Going gluten free in the 70s...

Learn More