Gluten Free Bread

  • Total Time

    1h 0m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
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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.


  1. Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.

    • 500g Gluten Free Plain Flour
    • 1 tsp Salt
    • 1 Easy Bake Yeast Sachet (we like Allinson)
    • 2 tbsp Unrefined Golden Caster Sugar (we like Billington's)
  2. Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.

    • 75g Unsalted Butter
    • 350ml Milk (Whole)
  3. Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.

    • 2 Free Range Large Egg(s) (Beaten)
    • 1 tsp Cider Vinegar
  4. Beat until the mixture is smooth but soft and slightly sticky.

  5. Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.

  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.

  7. Preheat the oven to 220°C (200°C fan / gas 7).

  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.

  9. Remove from the tin and allow to cool completely before slicing.

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