Gluten Free Bread by Allinson's

  • Total Time

    2h 0m
    • Prep Time

      1h 15m
    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
    • Vegetarian
  • 2 Reviews

    4 star rating

Gluten free bread is easy to make when you have the right flour and an easy recipe to follow. We've used a buckwheat blend flour in our recipe which is gluten free. Although 'buckwheat' contains the word 'wheat', it is not a wheat grain and it is gluten free. We've included apple cider vinegar in the recipe which makes the dough stronger. It gives the dough a bit of a 'bounce' allowing it to rise more.




  1. Grease a 2lb loaf tin (900g) with greaseproof/parchment paper.

  2. Preheat the oven to180'c/ 200'c fan. 

  3. Place all the dry ingredients into a food processor and mix well. Add the wet ingredients and process to form a stiff batter.

  4. Pour the batter into a greased and lined 2lb loaf tin and cover loosely. Allow to prove for 1 hour. The bread is ready to go in the oven when the loaf is domed on top and feels puffy to the touch. Don’t over prove the loaf or it may collapse in the oven or bake with a large hole at the top (known as a flying crust).

  5. Put a baking tray on the floor of the oven and pour half a mug of boiling water onto the baking tray on the floor of the oven to create steam.

    Bake the bread in the hot oven for 45-50 minutes until golden and cooked through. The bread should sound hollow when tapped. If not place back in the oven for another 10 minutes.

  6. Cool in the tin for 5 minutes then remove and place on a wire rack to cool completely. Cool on a rack and slice only when completely cold or it will be sticky.

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  1. 5 star rating

    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!

  2. 3 star rating

    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.
    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!

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