Gluten Free Bread

  • Total Time

    1h 0m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
  • 2 Reviews

    4 star rating

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 Allinson Easy Bake Yeast Sachet
    • 2 tbsp Billington's Unrefined Golden Caster Sugar
  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.

Let's Bake

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  1. 3 star rating

    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

    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!

  2. 5 star rating

    It’s my first ever time making bread let alone a wheat free one. I have to say I’m very impressed! I was a little worried when it started overflowing out the tin during the rising process. I’m not sure if that’s normal but it hasn’t seemed to matter. It’s crusty on the outside and super soft and fluffy on the inside and really tasty! I’ll be making this again for sure.

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