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. 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. Drizzle the remaining oil over the sticky batter and turn the mixture a couple of times in the bowl to encourage the formation of a 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

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