Brown Bread - 1 lb loaf


  • 100g brown rice flour
  • 100g buckwheat flour
  • 100g cornflour
  • 100g ground almonds
  • 2tsp xanthan gum
  • 1tsp salt
  • 2tsp dark brown sugar
  • 4tsp (2 x 7g sachets) dried yeast
  • 30ml sunflower oil
  • 1 egg
  • 360ml lukewarm 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


Grease a 1 lb loaf tin, put a spoonful of rice flour into the tin and coat the sides. Tip out any excess flour.

Mix together the brown rice flour, buckwheat flour, cornflour, ground almonds, xanthan gum, salt, caster sugar and yeast in a large bowl.

Measure the sunflower oil, egg and water together.

Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.

Spoon into the loaf tin. Wet a spoon and level the top of the loaf.

Cover and leave to prove in a warm place for 45 minutes.

Preheat the oven to 200°c / 400°f / gas mark 6.

Bake for 35- 40 minutes until golden brown.

Lift the loaf out of the tin and tap the bottom. It is cooked if it sounds hollow.

Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.

Gem's hints and tips

Try using melted butter in place of sunflower oil and / or milk in place of water for flavour. Using milk will give the bread a closer texture.

Cut into slices before freezing so you can get out only the slices you need.

Add 50 – 100g mixed seeds with the dry ingredients.

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