Gluten Free Bread

Looking for a fool-proof gluten free bread recipe? Look no further! Here's a recipe that you'll come back to time and time again.

Cuisine: English

Main Ingredient: Flour

Category: Bread

Difficulty: 3/10

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Gluten Free Bread

Serves: 10
Oven temp: 425°F / 220°C / Gas Mark 7
Prep Time: 20 mins
Cooking Time: 40 mins


500 gramsGluten Free White Bread Flour
1 teaspoonSalt
1 sachetEasy Bake Yeast (Allinson)
2 tablespoonsGolden Caster Sugar (Billington's)
350 mlMilk
75 gramsButter
2 Eggs; free range, beaten
1 teaspoonVinegar


1Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.
2Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.
3Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.
4Beat until the mixture is smooth but soft and slightly sticky.
5Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.
6Cover with oiled cling film and leave in a warm place to rise for about 45 minutes until the mixture has risen by 3cm.
7Preheat the oven to 220°C (200°C fan) or Gas Mark 7.
8Bake the bread for 15 minutes, then reduce the oven temperature to 200°C (180°C fan) Gas Mark 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.
9Remove from the tin and allow to cool completely before slicing.
Gluten Free
  • Gluten Free Bread

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