Gluten Free Bread by Allinson's

  • Total Time

    2h 0m
    • Prep Time

      1h 15m
    • Bake Time

      45m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    GF/Veg
    • Gluten free
    • Vegetarian
  • 0 Reviews

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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 all tried the shop bought gluten free bread which resembles a brick in consistency and appearance and felt frustrated when the only palatable way to digest it is toasting it first. Well gone are those days! This recipe contains apple cider vinegar which serves to strengthen the dough. It gives the dough a bit of a 'bounce' allowing it to rise more so than gluten free bread recipes without it. 

 

 

Method

  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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