Monday, July 27, 2009

Conor's Bread!

New Gluten Free, Dairy and Soya Free, yeast Free Bread!

Update * Update * Update * Update * Update * Update * Update

There is a newer version of this bread:

Read on for the old recipe:

Ok, so we've had to rule out yeast based breads (unfortunately). The soda bread slices up too small to make decent toast.

I decided to take the accumulated knowledge of all our baking experience into making a decent, edible, toastable, white loaf.

This bread has a firm texture once cooked, but may seem a little moist. Don't worry, this will "cook" out during toasting.

The ingredients are simple, and it's a cinch to make and even though it's supposed to be toasted, Conor even eats the slices untoasted.


  • 450g GF/CF flour mix (Rice:Potato:Tapioca in ration 4:1:1)
  • 400 ml non-dairy milk (I use hemp milk)
  • 2 eggs, beaten
  • 4 tsps xanthan gum

  • Preheat oven to 220 degrees Centigrade
  • Mix all the dry ingredients
  • Add milk and eggs
  • Mix until the mixture forms a batter
  • Pour into a 1 pound loaf tin
  • Smooth off the top and place a shallow + in the top
  • Cook for 35-40 minutes until browned (slightly) on top.
Oh yes, remember to toast the bread well! Stumble Delicious

1 comment:

  1. nice posting.V.S. Forgings provides manufacturers, suppliers, exports, and imports SOFT Salt Tablets.