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Home-made Gluten Free Bread




  • 2 large free-range eggs
  • 325 ml semi-skimmed milk
  • 1 teaspoon white wine vinegar
  • 450 g gluten-free brown bread flour, plus extra for dusting
  • ½ teaspoon sea salt
  • 2 tablespoons golden caster sugar
  • 1½ x 7g sachet dried yeast
  • 3 tablespoons olive oil




  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Warm the milk in a small pan over a low heat, then leave to cool slightly.
  • Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
  • Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough.
  • Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it’s too sticky.
  • Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
  • Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through.
  • Leave to cool slightly on a wire cooling rack, then slice and serve.

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