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Wholegrain Gluten Free Sandwich Loaf Using FFF Flour

Gluten-free, Dairy-free, Nut-free, Soya-free, Sugar-free
Servings 1 2lb loaf
Author Vicki Montague - the Free From Fairy


  • 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)


  1. Place the dry ingredients into a large mixing bowl and mix together well (I use my stand mixer with the K attachment)
  2. Next add the wet ingredients and beat well until smooth
  3. Pour the mixture into a 2lb non-stick loaf tin - ideally one with tall sides like the one I list above
  4. Place the tin into a cold oven
  5. 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.
  6. 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)
  7. 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
  8. Turn onto a wire rack and leave to cool completely before using
  9. If you want to eat it straight away, be aware that the texture will not be so good.