In the UK, I can recommend both Healthy Suppliesand Shipton Millas good gluten free flour sources. If you are outside the UK, you probably know where to try better than I would. But if you are not sure, I would suggest using a search engine and shopping around. Someone on here wrote that they tried using active non instant dried yeast but it didn’t work. That may have been because the amount of yeast and the method have to be very slightly altered for non instant dried yeast.

There's a full printable recipe card below, but for the shopping list you'll need the following ingredients:

And therein lies the challenge. How to make a passable loaf and rolls using Doves Gluten Free Brown Bread Flour. No, not passable… A GOOD loaf. Because even using a commercial blend, bread happiness HAS to be achievable before it gets shared from my kitchen. The programme should have a 20-minute mix cycle, followed by an hour of rising, finishing with an hour of baking.

I’ve also done a little extra research re substitution… and It’s also possible that you might need slightly more dry yeast than you would instant easy bake. The ratio for substitution is apparently 1 tsp active dry yeast = ¾ tsp easy bake. May be worth a go. No, not all flour is gluten free which is why it’s key to understand which types of flour do and don’t contain gluten – especially for those with an intolerance or allergy. Almond flour contains many minerals, including iron, magnesium, calcium, potassium, copper and manganese. It’s also a good source of vitamin E and monounsaturated fat. High in protein and fibre, the seeds of the quinoa plant are ground to make a fine flour, which you can substitute for wheat flour in recipes. Ideal for pizza bases, flatbreads and savoury pancakes. This particular recipe post is now very old! And I have many other bread recipes that don’t use oats or that have clear alternatives for those who can’t eat them. Although I can eat them myself, where possible I try to test alternatives for people in your position. It’s important!Gluten-free bread can be made without egg but bear in mind that without gluten these gluten free-flours do need a binder to help gel the ingredients together. The most popular plant-based binder is a powder called psyllium husk, as a rule of thumb you’d use about 5% of the dry weight but you’d probably have to make the recipe several times to adjust it to a consistency you like. This is usually hydrated along with whatever liquid you are using before being added to the dough. It will turn the liquid into a gel. More recent recipes at Gluten Free Alchemist have a tendency towards using psyllium husk as the primary gluten ‘replacer’. Psyllium is a magic ingredient that helps to create a very genuine bread-texture.

Easy to make yourself or simply buy readymade, oat flour is another great swap for regular flour that doesn’t contain gluten.Drizzle the remaining three spoons of oil over the batter and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of an oily, doughy mass. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Great for replacing plain flour in traditional recipes, cassava flour has a subtle, neutral flavour meaning it can be used in a variety of sweet and savoury dishes.

Any idea why did it collapsed and why it was undercooked? I could think that I let it rise too long, but it was not more than 3 cm, as indicated in your recipe.

What is gluten free flour? And what is it made from?

I did give consideration to marketing my gluten free wholemeal bread as a bread mix. It would however, have taken some time to achieve. Having already published the recipe on Gluten Free Alchemist, I was also sure that (by the time I could navigate the food business) the learning which went into my making this bread work would have been taken and marketed by someone else. And it has. To be honest, although I may be missing out on a hoped-for business venture, I know that the magic in this bread is available to all and that everyone has the capacity to make their very own bread mix in a cost-effective way… Even though I am still asked about my favorite bread machine from time to time, I continue to insist that bread machines are a waste of money. They vary a ton from brand to brand, and one recipe will work well in one machine and not in another. Plus, the machines are crazy expensive and make an odd-shaped loaf. A great place to begin making gluten free bread Gluten-free bread will also need more yeast than regular bread as it has to do more work without the elasticity of the gluten in wheat. In terms of gelatine, it is used to provide additional structure to the loaf. Many GF recipes now use psyllium husk which provides structure and stretch, but not everyone can tolerate this, so gelatine is a helpful alternative.