Brown Bread - 1lb loaf


  • 100g brown rice flour
  • 100g buckwheat flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 2 tsp dark brown sugar
  • 4 tsp psyllium husk
  • 4 tsp (2 x 7g sachets) dried yeast
  • 40ml sunflower oil
  • 400ml lukewarm dairy free milk or water – just warm, if the water is too hot it will kill the yeast

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Grease a 1 lb loaf tin, put a spoonful of rice flour into the tin and coat the sides. Tip out any excess flour.
  2. Mix together the brown rice flour, buckwheat flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, caster sugar and yeast in a large bowl.
  3. Weigh the dairy free margarine and melt in a microwave. Measure the water.
  4. Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  5. Spoon into the loaf tin. Wet a spoon and level the top of the loaf.
  6. Cover and leave to prove in a warm place for 45 minutes.
  7. Preheat the oven to 200°c / 400°f / gas mark 6.
  8. Bake for 35- 40 minutes until golden brown.
  9. Lift the loaf out of the tin and tap the bottom. It is cooked if it sounds hollow.
  10. Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.

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