Gluten-free Brown Loaf

This unusual bread recipe is made with a batter, rather than by kneading a dough. Because it’s so wet, it only needs one rise. It doesn’t have a heavy chew, but it makes the perfect sandwich loaf.

Hands-on time 15min, plus rising and cooling. Cooking time about 40min.

Cuts into 12 slices 250ml milk

10g fast-action dried yeast 1tbsp granulated sugar

75ml vegetable oil, plus extra to grease

600g gluten-free brown bread flour, we used Doves Farm

½tsp cream of tartar

½tbsp white wine vinegar

2 medium eggs

1 Heat the milk and 100ml water until just warm (not hot). Mix in the yeast and sugar and set aside for 5min, until foaming. Lightly grease and line a 900g loaf tin with baking parchment.

2 Meanwhile, using a freestanding mixer fitted with a paddle attachment, mix the gluten-free bread flour, cream of tartar and 1½tsp fine salt to combine. Alternatively, do this by hand using a wooden spoon.

3 Add vinegar, eggs, oil and milk mixture and beat for 1min to combine. Scrape into the prepared tin and smooth to level (the tin will be full). Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 1½hr, until well risen above the top of the tin.

4 Preheat oven to 180°C (160°C fan) mark 4. Once risen, bake for 30min, then carefully remove loaf from the tin. Place on a baking tray and return to the oven for 10min, until sides are golden and crisp. Cool completely on a wire rack before slicing.

PER SLICE 238cals, 5g protein, 6g fat (1g saturates), 39g carbs (2g total sugars), 2g fibre

TO STORE Once cool, wrap well in clingfilm and store at room temperature for up to 3 days.