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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Healthy Gluten Free Bread Recipe

24th July 2018 ·

Healthy Gluten Free Bread Recipe

Dairy-free Recipes· Free From Recipes· Gluten Free Bread Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Refined Sugar Free Recipes· Soya Free Recipes

Fabulous chef Tina Bricknell-Webb has created this healthy gluten free bread recipe using my wholegrain gluten free flour blend. It tastes wonderful and is full of protein and fibre with the addition of seeds.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Healthy gluten free bread recipe using the Free From Fairy's wholegrain multipurpose gluten free flour blend.

Tina is head chef at Percys Country House Hotel here in Devon.

A few years ago I visited her incredible hotel and was amazed at her ability to cater for an endless list of dietary requirements.

Seriously, nothing is too much trouble for Tina.

If you have a restricted diet then Tina will be able to cater for it, and with love and passion.

Tina is a big fan of my wholegrain gluten free flour blends.

Healthy gluten free bread made with the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #glutenfreeflour #glutenfreebread #glutenfreebreadrecipe #easyglutenfreebreadrecipe

“The wholegrain gluten free โ€˜Fairyโ€™ flour blend created by Vicki Montague is simply brilliant.  Not only does it deliver superb and very consistent baking results, it is flavoursome, nutty, delicious and, being wholegrain, healthy too! 

I do love buckwheat, in my opinion a very underused ingredient.  It is actually an Asian plant of the dock family, producing starchy seeds.  When milled into flour, these seeds add great flavour โ€“ traditionally used for blinis, (buckwheat pancakes to accompany caviar), Vicki has harnessed the great potential of these seeds in her flour blend. 

Teff and sorghum also add a depth of flavour. 

I thoroughly recommend these two flour blends and would also like to say to any coeliac, whether recently diagnosed or not, that you wonโ€™t find anyone anywhere more dedicated that Vicki who is prepared to offer invaluable advice and help others in their quest to overcome dietary restrictions. 

Being diagnosed with coeliac disease is not the end of the world, it is the beginning of an entirely new and exciting one.

You may be able to find a less expensive gluten free alternative flour to bake with, but you are far less likely to achieve the same amazing flavour!”

Along with wonderful food, you can be guaranteed one other very special treat when visiting Percys.

Visit Percy’s to see beavers

Years ago when I went to stay I saw the evidence of these industrious creatures, but not the actual animal. It is fascinating to see how much work wild beavers do.

They were absent from England for at least 500 years and now Devon has become a hot spot for them with a colony living on the River Otter not far from where I live.

Wild beaver at Percys Country House Hotel in Devon

Credit: Percys

Tina has created this bread recipe with my wholegrain plain flour blend.

It’s nutty from the sunflower seeds and delightfully moist and light with the inclusion of egg white. My flour blend adds wholegrain goodness, protein and fibre.

If you are new to gluten free baking or often have baking disasters then this post about gluten free flour will help you. Gluten free baking is not like baking with wheat flour. You cannot replace wheat flour with one gluten free flour. Instead you need to use various gluten free flours or a flour blend to recreate the properties of wheat. I explain why gluten free flour is so important in this article.

Tina, being a chef, creates recipes that feed way more people than the average household would require. I’ve therefore divided the recipe she gave me by four.

This creates one small loaf of bread that bakes perfectly in my recommended loaf tin.

Healthy gluten free bread made with the Free From Fairy's wholegrain gluten free flour blend. #glutenfree #healthy gluten free bread #healthybread #glutenfreebread

It’s the perfect tin for gluten free bread because it’s tall and narrow.

Gluten free bread doesn’t have the structure of ‘normal’ bread and therefore needs supporting as it rises. If the bread rises above the tin, it generally leads to an overflow rather than a nice domed top.

This loaf tin prevents this because it is tall enough to allow the bread to rise but not overflow.

You can see the dome on the top of the bread which is often hard to achieve with a gluten free loaf.

Tina’s recipe is all measured in grams, including the egg white.

I used just over one medium egg to get the 63g required. Separate the eggs and then weigh out 63g. Use the leftover egg yolks and white in a scrambled egg or omelette. Alternatively add them to a cake to add extra richness or make my Easter biscuits.

If you like this recipe and would like more simple gluten free recipes then sign up for my free recipe book below. In it you’ll find recipes for gluten free pastry, bread, pizza, Yorkshire puddings, Victoria sponge, pancakes and gingerbread.

If you don’t yet feel ready to make your gluten free bread from scratch why not try out my new gluten free bread mix? It makes the best gluten free bread I’ve ever eaten and it’s super easy to make too. You can find out more about it and buy it here…

  • Free From Fairy gluten free bread mix
    Gluten Free Bread Mix (Vegan)
    £4.75
    Rated 5.00 out of 5 based on 10 customer ratings
    Read more

Pin Tina’s healthy gluten free bread recipe so you don’t lose it:

Healthy gluten free bread recipe. Made with the Free From Fairy's wholegrain gluten free flour. So simple but totally delicious. #glutenfree #dairyfree #glutenfreebread #healthybread #wholegrainbread #easyglutenfreebread

Healthy Gluten Free Bread

Fabulous chef Tina Bricknell-Webb has created this healthy gluten free bread recipe using my wholegrain gluten free flour blend. It tastes wonderful and is full of protein and fibre with the addition of seeds.
3.70 from 13 votes
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Prep Time10 mins
Cook Time50 mins
Proving1 hr
Total Time2 hrs
Servings 8
Author Tina Bricknell Webb

Ingredients
 
 

  • 125 g Sunflower seeds
  • 225 g Warm water
  • 63 g Egg white
  • 250 g Free From Fairy plain gluten free flour
  • 5 g Xanthan gum
  • 5 g Sea salt
  • 9 g Allinson Easy Bake yeast
  • 38 g Olive oil

Instructions
 

  • Place the sunflower seeds and water in a bowl to soak and set aside
  • Separate the eggs into two bowls. Then weigh out 63g of egg white into a large bowl and whisk until it forms peaks
  • Add the flour, xanthan gum, salt, yeast, olive oil and seed and water mix to the egg white and beat well to combine
  • Line and grease a 1kg loaf tin (I recommend this one) and scrape the mixture in
  • Smooth the mixture so that it is even on top
  • Cover with a damp cloth and leave until doubled in size, or reaching the top of the tin. This will depend upon the warmth of your house but it took around 1.5 hours for me
  • Pre heat the oven to 185 degrees C/165 degree fan/ Gas mark 4.5
  • Place the risen dough into the pre heated oven along with a tray of boiling water. Bake for 50-60 minutes until golden
  • Allow to cool on a wire rack before eating

Notes

Nutrition facts for guidance only

Nutrition (Approx)

Calories: 256kcal | Carbohydrates: 27g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 274mg | Potassium: 153mg | Fiber: 3g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1.5mg
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Reader Interactions

Comments

  1. Chas says

    12th October 2019 at 10:02 pm

    Has anyone tried this (or the sandwich loaf recipe) using an egg substitute such as linseed/flax or chia seed ‘gel’? Unfortunately, along with gluten, I don’t tolerate eggs very well and this tends to be a big problem when it comes to GF products and recipes.

    • Vicki Montague says

      15th October 2019 at 11:37 am

      Hi Chas, I have quite a few loaves that are made without eggs. If you go to the menu at the top of the page you’ll find recipes. Allow the drop down to appear and select egg free. All of these recipes will be gluten free, egg free and most are dairy free too. Also keep your eyes peeled for my bread baking mix which will be launched soon and will be egg free.

  2. Mark says

    20th January 2019 at 4:34 pm

    5 stars
    Love this bread

  3. Gillian Sharp says

    20th January 2019 at 9:42 am

    5 stars
    Oops, I just posted a recommendation for this loaf but realised it is not this one I baked. I baked the whole grain loaf from your free download which I see is different as this one only uses egg whites. The other one from the download was lovely.

    Try using the pullman loaf tin, whilst you don’t get the doom on the top, it does make a great loaf. As soon as it is finished baking, remove from tin otherwise the steam makes it a little soggy.

    • Vicki Montague says

      20th January 2019 at 8:39 pm

      Hi Gillian, oh yes, that is my sandwich loaf recipe! Thanks for leaving a review ๐Ÿ™‚

  4. Gillian Sharp says

    20th January 2019 at 9:36 am

    5 stars
    I used a pullman sandwich tin with lid and it was great bread. Best one I handcrafted yet so thank you.

  5. Alwyn Holmes says

    19th January 2019 at 4:16 pm

    4 stars
    Great recipe, a bit of a struggle with the egg whites and what do I do with the yolks? I presume that the ladies can cope better with these problems better than a 77 yr old man who is new to preparing gluten free food, but I’ll get there one day, god willing.

    • Vicki Montague says

      20th January 2019 at 9:37 am

      Hi Alwyn, sounds like you are doing an amazing job as you’ve tried making gluten free bread! Hats off to you. This recipe isn’t actually one of my own. It was created by a chef who lives locally…and I guess chefs have lots of uses for ‘spare’ egg parts. I always try to create recipes that don’t leave ‘spare’ parts!!

    • Vicki Montague says

      20th January 2019 at 9:38 am

      By the way…you can freeze them and use them at a later date. I have them scrambled with another whole egg.

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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