banner image

Shipton Mill Gluten-Free Loaf


275g of Shipton Mill Bread Mix

255g of warm water

1 level teaspoon of dried active yeast

¾ teaspoon salt

½ tbs olive oil


Please follow the below steps carefully. If you use the incorrect bread tin or don’t weigh the water it could go a bit wrong. You won’t be crying over spilt milk but you may be crying over some rather sad looking bread.

Use an Old Fashioned 1lb Bread Tin (a bread tin with low sides won’t work)
Oven temperature for baking is 180°C fan or 200°C no fan

· Put 275g of flour into a bowl
· Add 1 level teaspoon of GF dried yeast
· Add ¾ teaspoon of salt
· Add ½ tablespoon of olive oil
· Add 255g of warm water (remember you must weigh it)
· Beat the ingredients together for 3 minutes and transfer to the greased bread tin
· Prove under a cover until level with the top of the tin (now you see why it needed to be an old-fashioned one)
· Once it has reached the top of the tin, slash down the middle and spray with oil
· Bake in the oven for 50 minutes
· Leave to cool before slicing, no matter how great it smells!