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Organic Gluten and Lactose Free Bread Maker Loaf

It's impossible to buy organic gluten (and lactose) free bread , so it has been well worth persevering to find a reliable, delicious recipe for an organic loaf. Not only does it have the added benefit of being free from the long list of additives found in commercial gluten free products, but there is also no xanthan gum, which is so often found in home baked gluten free bread machine recipes.

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This recipe has been developed using  Tower's gluten free digital bread maker, set to the dedicated gluten free programme.

Ingedients

  • 220ml lactose free milk alternative (I use an organic coconut milk drink)
  • 1 tsp ground sea salt flakes
  • 2 tbsp organic sugar
  • 3 tbsp organic extra virgin olive oil
  • 2 organic egg whites
  • 1 tsp organic white wine vinegar
  • 120g Shipton Mill organic white rice flour
  • 120g Shipton Mill organic buckwheat flour
  • 60g Shipton Mill sorghum flour
  • 80g Shipton Mill organic tapioca starch
  • 40g organic arrowroot
  • 2 tsp easy bake active yeast

Method

Place the liquid, salt, sugar and oil into the bread maker pan.

Whisk the egg whites and vinegar to form soft peaks.

Blend all of the flours in a bowl using a whisk then alternately add spoons of the egg whites and the flour blend to the bread pan.

Add the yeast to a well on top of the mixture in the bread pan.

Set the machine to the gluten free setting and return in three hours to beautiful fresh baked gluten and lactose free bread.

Added by: Paul McNally


Tags: Bread Gluten Free Lactose Free

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.

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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.

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