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.
220˚C, Fan 200˚C, 425˚F, Gas 7
Do you have a question about this recipe?
Simply let us know and we’ll get back to you as soon as possible.
Going gluten free in the 70s...Learn More