Prep Time: 15 mins plus 30-40 mins proving Cook Time: 60 mins Servings: Yield: 1 9x6 loaf
330g Tepid Water 3 Tbls Apple Purée or 1 Tbls Honey 11g Dry Active Yeast
CHICKPEA LIQUID MIX:
60g Aquafaba – Brine/Liquid drained from canned Chickpeas ½ tsp Cream of Tartar
BREAD FLOUR MIX:
415g Shipton Mill Gluten Free Bread Mix
1⅓ tsp Baking powder
OIL & ACV MIX:
50g Olive Oil 2 tsp Apple Cider Vinegar
1 tsp of flavouring ie Cinnamon, Onion Powder etc.
A. Mix the tepid Water, Apple Puree or Honey and Yeast together. Leave to activate whilst you prepare the rest of the ingredients. (I know Honey isn't Vegan but I've listed it as an option in case you don't need it to be Vegan. Honey gives a better colour and taste to the finished loaf.)
B. Add the Aquafaba and Cream of Tartar to a clean, dry bowl. Using the whisk attachment, whisk on high until it’s formed stiff peaks (takes a few minutes). Transfer the mix to a smaller basin so you can reuse your mixer bowl for the next bit.
C. Sieve the Bread Flour and Baking Powder into your mixer bowl and mix for a moment to ensure they are thoroughly blended using the paddle attachment. If you're adding any flavouring, add now.
D. Add the Yeast mix to the Bread Flour mix. Start on a slow speed so the flour doesn’t go everywhere, then up it to a medium speed. Add the Oil and Vinegar, mix for 5 minutes. This is to ensure everything is well combined. After a minute, stop the machine and scrap down the bowl and paddle, then continue.
E. Stop the machine and add the Aquafaba foam. Mix on a low speed until everything is combined again but don’t over mix, will only take a few seconds. You don’t want to knock all the air out of the Aquafaba. This will be a thick batter mix, not a firm dough.
F. Grease your tin. I use a 9.5 X 6 x 3“ ceramic loaf tin.
G. Use a spatula to scrape the bread mixture into your tin. Wet your fingers and gently smooth the top of your loaf and slightly tuck down the sides of the dough as this gives it a better shape. Cover and put somewhere warm to prove. Or put in a sealed box with a cup of hot water. The steam will help keep it moist and help with the rise. A microwave is handy for this or a large plastic box. Prove for 30-40 minutes until the dough has reached the top of the tin. Don’t over prove.
H. Preheat the oven to 190 deg. C fan.
I. Bake for approximately 60 minutes. The crust should be nice and brown and the internal temperature of the loaf approximately 100 deg C. Remove the loaf from the tin and leave to cool completely on a rack. Never cut a gluten free loaf until it’s 100% cold.
This recipe will also work using 1 Chia egg instead of the Aquafaba but it won't rise quite as much.
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.
Quick pan-based vegan pizza. Pizza base takes a couple of minutes to mix and about 5 minutes to cook. 30 minute total cook if you make the topping as described, but quicker if you wish to use ready-made shop topping.
Recipe for a sweet dough with a fine crumb which works well for baking molds with a volume of around 0.8 - 1.0 L
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