We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Gluten free bread

This is an improvement on my other recipe, it lasts longer and stays softer for longer. I've been told by my daughter it's the best so far.

Like this? Share it with your friends.

Report abuse

Into a bowl add:-

200g plain gluten free flour

200g gluten free bread flour

40g tapioca starch

50g sorghum flour

56g soft brown sugar

2tsp xanthan gum

1/4tsp cream of tartar

10g salt

6g of yeast

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.

Added by: Katie Lorandeau

Tags: Bread Breadmaker Gluten Free

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.

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...