First make a gluten free starter using Shipton brown rice flour. The method is exactly the same as for normal wheat flour and it works just as well.
When your starter is well established and lively make your bread dough using Shipton Mill gluten-free bread flour and following the recipe on the packet but just 5 grams yeast and omit the cider vinegar. In its place add 100g gluten-free starter.
Mix everything together in the usual way but hold back about 30 grams of water until you see how wet the mixture is. I use an electric hand whisk to beat everything together. Aim for a soft mixture similar to a Victoria sandwich consistency.
Pour into loaf tin and cover with plastic shower cap and leave to prove for about an hour or until the dough has doubled in size.
You need to cook this with steam just like your normal sourdough and I place the tin inside an oval covered roasting tin. These are cheap and much lighter to handle than the usual cast iron casserole. You can slash the top of the loaf before baking but don’t expect the dough to slash like your normal sourdough as it is too wet to make a proper cut.
Bake for 25 minutes covered in a hot oven and then remove the lid and bake uncovered for a further 25 minutes. You can lift the loaf tin out of the casserole altogether if you wish. After 50 minutes it will have a beautiful crisp crust.
Remove from tin and leave to cool on wire rack. Resist temptation to cut into it until it is almost cold and then you can eat the crust with lashings of butter and realise you can enjoy gluten-free bread as good as the wheat eaters.
Shipton gluten-free bread flour has quite different ingredients from others, ingredients with more flavor and pea protein so you don’t have to add eggs as you do with others and this means it avoids that “cake” taste that you get with others. Add to that the sourdough starter which further improves the flavour and also the texture and crust and you have found the holy grail of gluten-free bread..
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.
Traditionally fermented and baked into Injeraa, brown teff has a malty flavour. Made using the whole grain it's packed with nutrients and now recognised as a superfood...
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!
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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.