About the bake
Looking for a fool-proof gluten free bread recipe? Look no further. This is a recipe that you will come back to time and time again.
If you enjoyed this recipe, we think you'll love our gluten free sponge cake.
Method
Step 1:
Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.
Step 2:
Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.
Step 3:
Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.
Step 4:
Beat until the mixture is smooth but soft and slightly sticky.
Step 5:
Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.
Step 6:
Cover with oiled cling film and leave in a warm place to rise for about 45 minutes until the mixture has risen by 3cm.
Step 7:
Preheat the oven to 220°C (200°C fan / gas 7).
Step 8:
Bake the bread for 15 minutes, then reduce the oven temperature to 200°C (180°C fan / gas 6) and bake for a further 30 minutes until golden brown. The loaf will sound hollow when tipped out of the tin. To check it is cooked insert a skewer into the centre, it should come out clean if fully cooked.
Step 9:
Remove from the tin and allow to cool completely before slicing.
Ingredients
- 500g Gluten free plain flour
- 1 tsp Salt
- 1 Allinson's Easy Bake Yeast Sachet
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 350ml Milk (whole)
- 75g Unsalted butter (softened)
- 2 Free range large egg(s) (beaten)
- 1 tsp Cider vinegar
Recipe Reviews
Just baked my first ever gluten free loaf. Easily the nicest bread I’ve ever had. It was so soft but a nice crust
Would definitely make again
It was amazing
Should I be using bread flour or ordinary gluten free white flour
We would recommend gluten free bread flour for any bread recipes that you are baking.
Highly delighted with the outcome of the loaf, cost less than half the price if a bought loaf, and tastes lovely. Thank you for the recipe, its a game changer.
I made this bread last week and have got to say 'wow'. It's really tasty and cuts really well. I've followed the advice you've left about freezing it and thawed half a loaf yesterday and it worked! Thank you for this recipe- I'll be making this again!
This loaf was very easy to make, cooked extremely well and cut very easily into slices when cooled. I packed it in packs of 3 slices in plastic bags and froze it. However, on thawing and slightly warming in the microwave, the bread just disintegrated into crumbs. It was completely unspreadable which is a great disappointment as it tasted really nice when first cooked. I make bread and cakes for my friend who is coeliac, and we thought we had finally found a GF recipe that works and tastes great. What a disappointment.
Hello,
I have some suggestions to help with the freezing aspect. Unfortunately this is something that has not been tried extensively.
The advice I have is to try freezing as a whole (or half if more convenient) loaf, rather than slicing, this should help protect the bread from some of the freezing effects.
It should also not be left for more than 2-3 weeks in the freezer and also wrap it in cling film first and then a plastic bag, removing as much air as possible before putting straight in the freezer, keeping the bread at room temperature for a period of time wrapped up before freezing may cause the bread to ‘sweat’ and change the texture.
Hope this helps.
Happy Baking!
Well i have tried to make this today, all ingredients mixed after careful measuring, it looked like batter rather than dough, so threw more flour at it, will soon find out if i did wrong by adding more flour, it wasnt a case of being a bit sticky , it was liquid. Has anyone else found this as a result or is it just me? Gluten free cooking is completely new to me and have yet to brave pastry
Hello,
Gluten free dough is definitely more of a batter than like a bread dough. The end result is the bread is more 'cakey' and not at all like glutenous bread. This is the nature of gluten free bread. Gluten is the ingredient in ‘normal’ cooking that gives sponge its bounce and bread dough its elastic texture. It is a marvellous ingredient, when baking without gluten the results are very different.
I hope your Gluten free baking turned out well.
Happy Baking!
Ingredients
- 500g Gluten free plain flour
- 1 tsp Salt
- 1 Allinson's Easy Bake Yeast Sachet
- 2 tbsp Billington's Unrefined Golden Caster Sugar
- 350ml Milk (whole)
- 75g Unsalted butter (softened)
- 2 Free range large egg(s) (beaten)
- 1 tsp Cider vinegar