Weigh the dry ingredients into a large bowl and dry whisk them to mix thoroughly.
Rub the butter into flour with your fingertips, keeping it as cool as possible.
Beat the egg in another bowl, and using a spatula stir the beaten egg and the cold water into the flour - it will be sticky.
Pat the sticky mixture into a ball with the spatula and dust it with rice flour, then using your hands flatten it to a round shape about 1" thick, wrap in clingfilm and refrigerate for up to an hour. It keeps well in the fridge for a couple of days.
To use, roll out between 2 sheets of clingfilm dusted with rice flour, depending on the final shape it is possible to lift and manipulate it with your hands underneath the clingfilm while it remains cool.
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.
An ideal gluten free bread recipe, perfect for sandwiches or toast!
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.