mix together, whilst mixing melt 56g of butter or vegetable fat.
In a separate jug mix together:-
230g tepid water
3 beaten eggs
1tbls cider vinegar
slowly add this to the dry mix, then add the cooled melted butter and mix till smooth. Then finally transfer to the bread maker and use a program that lasts around 2 hrs. Alternatively transfer to a loaf tin cover and rise for around 1.5-2hrs.
IMPORTANT NOTE This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
A very simple way to enhance a basic white loaf. The sunflower seeds give this loaf a nutty edge. It is great for toast, savoury or sweet sandwiches.
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.