White Bread Loaf - 1lb loaf


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 2 tsp caster sugar
  • 4 tsp (2 x 7g sachets) dried yeast
  • 40ml melted dairy free margarine
  • 400ml your choice of dairy free mik 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. Preheat the oven to 200°c / gas mark 6.
  2. Grease a 1 lb loaf tin, put a spoonful of gluten free flour into the tin and coat the sides. Tip out any excess flour.
  3. Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, caster sugar and yeast in a large bowl.
  4. Weigh the dairy free margarine into a small bowl and melt in a microwave. Measure the milk.
  5. Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  6. 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 45 minutes.
  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. Cool on a wire rack.
  9. Place in an airtight container and eat within two days or freeze and eat within 3 months.

Gem's hints and tips

I liked my original gluten free bread recipe but wanted to take away the egg.

Looking on packs of shop bought gluten free bread I noticed this ingredient – Psyllium husk. I think it makes this bread taste better than my original recipe.

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