Free From Brown Bread

Makes 1 loaf

This hand-made, oven baked, brown bread loaf is made using the batter method, so no kneading is required. It is important to measure the ingredients carefully and not to omit anything although you can swap the egg for chickpea flour. The finished loaf has a close rather than fluffy texture and slices well.

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


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  1. Rub a little oil around the inside of a 1kg/2lb bread tin.
  2. Put the egg whites (or chickpea flour + water), three spoons of the oil, vinegar, sugar, salt and milk into a bowl and whisk together.
  3. Add the flour and yeast, stirring to make a thick, smooth batter.
  4. Drizzle the remaining three spoons of oil over the sticky batter and using a spoon turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass.
  5. Tip the doughy mass into the prepared tin and smooth the top.
  6. Invert a large mixing bowl over the top of the tin and leave until the dough has risen to the top of the tin, about 60-90 minutes
  7. Pre-heat the oven.
  8. Bake for 55-60 minutes.
  9. Turn out the cooked loaf to cool on a wire rack.
  10. Allow the bread to cool completely before slicing.


1kg/2lb bread tin and 2 x mixing bowls


220˚C, Fan 2000˚C, 425˚F, Gas 7

Cooking time

55-60 minutes
just made this bread for the first time ,easy to follow recipe ,I warmed the milk for 1.30 seconds in microwave evern though recipe doesn't mention this so it was tepid as for the water in white bread recipe, great taste, lovely crusty crust , all round winner, will make again and try as pizza base instead of white bread recipe.
By Jennifer Phillips
22 Jun 2018

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