Honey Loaf - 1lb loaf


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 100g honey
  • 8 tsp (4 x 7g sachets) dried yeast
  • 80g dairy free margarine, melted
  • 400 ml your choice of dairy free milk
  • 50 – 100g extra honey

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 gluten free plain flour into the tin and coat the sides. Tip out any excess flour.
  2. Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt and yeast in a large bowl.
  3. Warm the honey on a medium heat in a microwave and mix together with the melted margarine and dairy free milk.
  4. Check the liquid is lukewarm, pour into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  5. Pour into the loaf tin, level the top with a wet spoon. Cover with cling film and leave in a warm place to prove for 30 – 45 minutes.
  6. Preheat the oven to 200°c / 400°f / gas mark 6.
  7. Bake for 35 – 40 minutes until brown on all sides. Take the loaf out of the tin and tap the bottom. If it is cooked it will sound hollow.
  8. Warm the extra honey and pour over the loaf while it is still warm.
  9. Cool on a wire rack.
  10. Place in an airtight container and eat within two days or freeze and warm before eating.

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