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
2 Reviews

4 star rating

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 included apple cider vinegar in the recipe which makes the dough stronger. It gives the dough a bit of a 'bounce' allowing it to rise more.

Method

Grease a 2lb loaf tin (900g) with greaseproof/parchment paper.
Preheat the oven to180'c/ 200'c fan.
Place all the dry ingredients into a food processor and mix well. Add the wet ingredients and process to form a stiff batter.
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).
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.
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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Gluten Free
Vegetarian

Reviews

23 December 2020

5 star rating

I made this bread last week and have got to say 'wow'. It's really tasty and cuts really well. I've followed the advice you've left about freezing it and thawed half a loaf yesterday and it worked! Thank you for this recipe- I'll be making this again!
03 December 2020

3 star rating

This loaf was very easy to make, cooked extremely well and cut very easily into slices when cooled. I packed it in packs of 3 slices in plastic bags and froze it. However, on thawing and slightly warming in the microwave, the bread just disintegrated into crumbs. It was completely unspreadable which is a great disappointment as it tasted really nice when first cooked. I make bread and cakes for my friend who is coeliac, and we thought we had finally found a GF recipe that works and tastes great. What a disappointment.
________________________________________________
Hello,
I have some suggestions to help with the freezing aspect. Unfortunately this is something that has not been tried extensively.
The advice I have is to try freezing as a whole (or half if more convenient) loaf, rather than slicing, this should help protect the bread from some of the freezing effects.
It should also not be left for more than 2-3 weeks in the freezer and also wrap it in cling film first and then a plastic bag, removing as much air as possible before putting straight in the freezer, keeping the bread at room temperature for a period of time wrapped up before freezing may cause the bread to ‘sweat’ and change the texture.
Hope this helps.
Happy Baking!

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450g Allinson's Buckwheat Blend

Milled and packed in a gluten free environment.

Buckwheat has a distinctive, nutty flavour and chewy texture that provides character to bakes.

This flour has been blended to take the fear out of gluten free baking. Our buckwheat has been specially blended with other grains and starches which are naturally gluten free. It delivers the benefits and characteristics of the buckwheat whilst also ensuring an excellent rise and texture in your gluten free breads, muffins and brownies.

Buckwheat is one of the world's first domesticated crops. Its use is thought to have originated in Southeast Asia around 5 or 6 thousand years ago.

Buckwheat sounds as though it would be closely related to wheat, but it is actually a distant cousin of rhubarb; the fruit seeds are what we refer to as buckwheat groats.
1½ tsp Xanthan Gum
8g Salt
1 Sachet Allinson's Easy Bake or Time Saver Yeast

Allinson’s Time Saver Yeast

For Speedy Hand Baking: You can use 1 time saver yeast sachet whenever a recipe calls for 'Easy Bake Yeast'. Your bake will prove in up to half the time.

Allinson’s Easy Bake Yeast

Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it meets the liquid.
2 tsp Billington's Golden Caster Sugar

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.
2 tsp Apple Cider Vinegar
3 tbsp Olive Oil
350ml Warm Water
2 Medium Eggs (Beaten)

Gluten Free Bread by Allinson's

Total Time

Prep Time

Bake Time

Serves

Skill Level

Dietary Needs

2 Reviews

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