It’s been a bit manic around here this week.
As I hinted last week, I had some bad news which just got worse this week.
Subsequently I have been frantically working to find stockists for a tonne of flour which is blended and ready to go out of the factory…
Stressful.
Anyway, it has meant rather a shift of priorities; away from my bread ebook and on to more pressing, urgent issues.
It currently feels as though the ebook will never see the light of day so today I am sharing a bread recipe because I know how many readers would like it.
This loaf is so easy to make. I’ll do a Facebook Live (or I might even try to find the time to do a YouTube video) showing you just how easy it is.
Unlike making bread with gluten, there is nothing tricky about gluten-free bread making, it is just like making a cake.
You just need some decent flour (which is quite critical here), a good loaf tin (I used this Vogue Non-Stick Loaf Tin – 78(h) x 250(w) x 100(d)mm.) and a little bit of time (for it to rise and bake).
Once you have made it, you’ll wonder why you haven’t made it before.
I never add sugar to my bread when using my flour blend (no need because the flavour and colour comes from the flour) and sometimes I leave out the salt too. The result is a lovely crusty loaf with a soft interior; perfect for sandwiches.
So, while I go back to my huge list of tasks I’ll leave you with this gift.
Have a lovely weekend. And don’t forget to share your opinions of the recipe (and photos)!
Wholegrain Gluten Free Sandwich Loaf Using FFF Flour
Ingredients
- 375 g Free From Fairy Plain Gluten-Free Flour
- 2 tsp fast acting yeast
- 1 tsp psyllium powder
- 1/2 tsp finely ground sea salt optional
- 1 tbsp ground flax seeds or chia - I grind mine in a coffee grinder
- 1/4 tsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 medium free-range eggs
- 250 ml warm water around 38 degrees C if you want to test it ( I use filtered to get consistent results)
Method
- Place the dry ingredients into a large mixing bowl and mix together well (I use my stand mixer with the K attachment)
- Next add the wet ingredients and beat well until smooth
- Pour the mixture into a 2lb non-stick loaf tin - ideally one with tall sides like the one I list above
- Place the tin into a cold oven
- Add a baking tray to the shelf below and pour one cup of boiling water into it (his speeds up the rising process if you have a cold house like me). You could just leave covered with cling film at room temperature.
- Leave to rise for 30 minutes if using the quick method (at least an hour if at room temperature), until the dough has reached the top of the tin, then remove from the oven and, leaving the tray of water in there, turn the oven on to 200 degrees C (180 degree fan, gas mark 6)
- Once up to temperature place the bread dough into the oven, close the door quickly (be careful of the steam when you open the door) and leave to bake for 45-50 minutes until golden
- Turn onto a wire rack and leave to cool completely before using
- If you want to eat it straight away, be aware that the texture will not be so good.
Please note that this post contains an affiliate link. If you click on the link and buy the product I get paid a little bit of commission while you pay the same price.
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Rebecca (Glutarama) says
Looks so light. Giving this a go asap. Where do you get your psyllium from?
Vicki Montague says
Hi Rebecca, I buy mine on Amazon. You could use xanthan instead…I usually say double the amount of psylliumm.
Midge says
Hope everything is sorted soon lovely! That bread looks amazing! x
Vicki Montague says
Thanks so much Midge! Me too 😉
karen Holt says
Hi can you bread recipes be used in a bread maker
Vicki Montague says
Hi Karen, I know one of my readers has made this in his bread maker. However, I haven’t and it is so easy without one that I have never tried. Sorry. Do let me know if you have success…
Kate - glutenfreealchemist says
Hope everything is getting sorted Vicki. Sounds like a bit of a nightmare xx
Vicki Montague says
Thanks Kate. It is one HUGE headache that I really don’t need!
Angel says
Hi.
I made this loaf last weekend and it’s one of the very few times when my baking comes out looking like the recipe photo, so thank you!
My question is, can I use this recipe for rolls? If so how many should I split it into and what temp and time for baking?
Thanks!
Vicki Montague says
Hi Angel…rolls I have to admit are my nemesis. I have made a lot in my time but I have never been 100% happy with them. You wouldn’t be able to use this mix unless you baked it in a muffin tray…and then they don’t come out looking very ‘roll’ like. The mixture is too runny to bake ‘freehand’ as it were. If you did bake in a muffin tray then I would suggest baking for 20 – 25 mins? Remove one and tap the bottom to see if it sounds hollow. If not, put them back in for a few minutes more. Let me know how you get on?
Angel says
Thanks Vicki. I’ll have a go and let you know!
Elaine Savage says
I have made this loaf today and I can’t express how delighted I am!! I have tried so many gluten free bread recipes, and indeed bought loaves, and none of them come near to this one for flavour and texture – no more falling apart sandwiches! And, last but not least, its incredibly easy to make – no kneading involved at all. Thank you so much Vicki for all your hard work with your flours and your recipes.
Vicki Montague says
Oh Elaine, I’m beaming from ear to ear! What a wonderful endorsement…thank you so much for taking the time to let me know. Have a fab week…
Emma says
Hi Vicki, what would you use in place of the eggs?
Vicki Montague says
Hi Emma I’m afraid this one needs the eggs. I have several bread recipes that don’t have eggs…off the top of my head, the sandwich squares, baguette and tear and share bread recipe on the bags of my plain flour blend. I have never tried this one without so I’m not sure what would work. So sorry.
Celia says
This is my ‘go to’ bread now. I slice it up & freeze it, and it toasts up lovely with my boiled egg in the mornings! 👌
Vicki Montague says
I so glad you like it Celia 🙂