White Bread
White Bread

White Bread

Posted On: 4th August 2015
Recipe By: Alison Wheatley

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I dare not admit how long it took me to actually get a bread recipe to work, never mind getting a gluten free bread to work in the oven. This recipe is slightly heavier than a normal bread but not unpleasantly so, it is also Vegan. If it goes hard after 24 hours, warm in the microwave to help the softness return.

This recipe is...

VeganVegan
Low SugarLow Sugar
Low FatLow Fat
FODMAP FriendlyFODMAP Friendly

Ingredients

500g gluten free strong white bread flour
1tsp xanthan gum
10g yeast
1tsp sugar
1/2 tsp salt
2tsp cyder vinegar
350ml warm water
2tsp oil


Preparation Time: 1 Hour 20 Mins
Cooking Time: 45 Mins
This recipe makes 10 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. In a bowl mix together the flour, yeast, xanthan gum, sugar and salt.

2. Add in the water which should be warm to touch (too hot or cold and it will kill the yeast) along with the vinegar and oil. Mix with a spoon to form a thick dough which should be sticky but you should also be able to hold it in floured hands.

3. Form the dough into a roundish rectangle and place into a greased loaf tin. Cover with greased cling film and leave to prove for about an hour in a warm place, the loaf should roughly double in size.

4. Once proved, place in a pre heated oven on gas mark 6, for 40-45 mins until cooked and golden, best way to check if it is cooked is to flip it out of the tin and knock on the bottom, if it sounds hollow then it is done.

NB: we found it didn't go to hard, but if you find it does heat your slices for a few seconds in the microwave to soften.

Nutritional info per slice

CaloriesCarbsFibreFatSugarProtein
18814g1g1g1g3g
Calories188
Carbs14g
Fibre1g
Fat1g
Sugar1g
Protein3g

Your Comments

how much xanthan gum do you use

Christine Snowdon - 4th August 2015

Hi
Newly diagnosed and have been making my own bread for years!
Is the yeast in above recipe fresh.... or instant?
Trying to get the perfect(?) GF loaf.....

Chris - 31st October 2016
Alison @ Coeliac Sanctuary replied to this comment on 31st October 2016

Hi Chris, we use dried in this recipe.

Hi
Your recipe has gluten free strong white bread flour in it...can you tell us which flour (brand etc) you have used and what makes it "strong"

Thanks
Prakash

Prakash - 10th January 2017
Alison @ Coeliac Sanctuary replied to this comment on 11th January 2017

Hi Prakash, we used Doves Farm White Bread Flour, they don't actually state Strong White on it as I thought they did, so any gluten free white bread flour should do the trick!

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