Gluten-free Brown Loaf
If you're still searching for gluten-free bread with real flavour and a good texture do consider making your own. This recipe from the Good Housekeeping Cookery Team is for a loaf made with a batter rather than by kneading a dough and it only needs one rise. You'll have the perfect sandwich loaf in under two hours!
10g fast-action dried yeast
1 tbsp. granulated sugar
75ml vegetable oil, plus extra to grease
600g gluten-free brown bread flour. ( I like Dove’s Farm )
1/2 tsp. cream of tartar
1/2 tbsp. white wine vinegar
2 medium eggs
- Heat the milk and 100ml water until just warm. Mix in the yeast and sugar and set aside for 5min, until bubbly. Lightly grease and line a 900g loaf tin with baking parchment.
- Meanwhile using a freestanding mixer fitted with a paddle attachment, mix the gluten-free bread flour, cream of tartar and 1½tsp fine salt to combine. If you don't have a mixer, do this by hand using a wooden spoon.
- Mix together the vinegar, eggs, oil and milk and add to the dry ingredients. Beat for 1min to combine. Scrape into the prepared tin and smooth to level (the tin will be full). Cover with greased clingfilm, oil-side down, and leave to rise in a warm place for 1½hr, until risen above the top of the tin.
- Preheat oven to 180°C (160°C fan) mark 4. Once risen, bake for 30min, then carefully remove loaf from the tin. Place on a baking tray and return to the oven for 10min, until sides are golden and crisp. Cool completely on a wire rack before slicing.
Once cool, wrap well in clingfilm and store at room temperature for up to 3 days.