A loaf of bread on a wooden board with a slice cut out of the end and spread with butter

Gluten-free bread

Name: Gluten-free bread
Total time: 55 min
Yield: Makes 1 loaf
Ingredients: 300ml whole milk; 2 eggs; 3 tbsp runny honey; 3 tbsp olive oil plus extra for the tray; 2 tsp lemon juice; 475g gluten-free brown bread flour; 1 tsp xanthan gum; 1 tsp sea salt flakes; 2 x 7g sachets fast-action dried yeast

Nadine Brown

Published: May 25, 2022 at 11:33 AM

Save recipe

Makes 1 loaf

Easy

Total time: 55 mins

+ proving

0 reviews

loading...

Get 5 months for £5 when you subscribe today

There's no need to miss out on freshly baked bread if you're avoiding gluten – this easy loaf can be slathered with butter or dunked into a hearty soup

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Broccoli & stilton soup

A star rating of 0 out of 5.0 ratings

Chorizo and red lentil soup

A star rating of 0 out of 5.0 ratings

Borscht

A star rating of 5 out of 5.2 ratings

Try this recipe for gluten-free bread, then check out our gluten-free scones, gluten-free banana bread, gluten-free pancakes and more gluten-free baking recipes. Also discover more of our brilliant bread recipes.

Ingredients

Nutrition

300ml whole milk
2 eggs
3 tbsp runny honey
3 tbsp olive oil

plus extra for the tray
2 tsp lemon juice
475g gluten-free brown bread flour
1 tsp xanthan gum
1 tsp sea salt flakes
2 x 7g sachets fast-action dried yeast

Nutrition: Per serving (10)

kcal250
fat7g
saturates1.9g
carbs35.4g
sugars7.8g
fibre4.8g
protein8.8g
salt0.6g

Method

step 1

Warm the milk in a small pan over a low heat, then remove from the heat and cool until just warm. Crack the eggs into a large bowl and add the honey, oil and lemon juice, then slowly whisk in the warm milk until combined.
step 2

Combine the flour, xanthan gum, salt and yeast in another bowl, then stir the wet ingredients into the dry until a dough forms – the mixture will be sticky but should hold together in a rough ball. If not, sprinkle in up to another 2 tbsp of flour.
step 3

Lightly oil a large baking tray and use a spatula to scrape the mixture into the centre of the tray. Use a spoon dipped in water to smooth the surface. Cover with a clean, damp tea towel, then leave to prove in a warm place for 1 hour or until doubled in size.
step 4

Heat the oven to 200c/fan 180c/gas 6. Slash two diagonal slits across the top of the dough using a sharp knife. Transfer the tray to the hot oven and bake the loaf for 30 minutes or until golden and cooked through. You can test this by tapping the base of the bread – if it sounds hollow the bread is ready. Cool on a wire rack, then slice and serve warm.

Head this way for more gluten-free baking ideas

Gluten Free Banana and Apricot Loaf Recipe

Authors

Nadine Brown profile image

Nadine Brown

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue