Monday, September 7, 2009

Manna from Heaven

Conor's Bread Revisited!

This makes a really Light and Fluffy Well Risen GF/CF/SF and Yeast free bread!!!

Yes, finally after 5 months of experimentation, failure, doughy bread and chewy toast I have finally managed to create a respectable, nay comparable white bread.

What's the secret?

Well, firstly - check your loaf tin. For months I have been laboring under the misapprehension that my 1.5lb loaf tin was a 1lb loaf tin. It was only by accident that this weekend I picked up a real 1lb loaf tin.

Secondly, rising agents. Without yeast there are a few things that can make bread rise. Variously in different recipes I've seen baking powder, vitamin c tablets and sparkling water all used.

Ingredients - I've been a bit more anal than usual here and listed exactly what I used. this is because I cannot actually believe that the bread I've made is GF/CF/SF and yeast free too! I have made it twice, the second time tonight just to confirm the results. I will generalise the ingredients eventually. I would particularly like to change the rice milk for hemp milk and I'll probably try it with my own flour blend too, but for recreatable results, here's exactly what I used. Update 09/09/2009: Now verified with Rice:Potato:Tapioca mix in ratio 3:1:1. Update: 13/09/2009: For a nutty taste mix 100g of Gram flour with 350g of the white flours.
  • 450g flour - Doves Gluten Free plain white flour blend (what I used originally) or your own GF/CF flour blend. I tried this with a mix or Rice:Tapioca:Potato in ratio 3:1:1 last night and the bread turned out just as nice. This has the added advantage of making the bread Soya free too!
  • 1 Haliborange halibonbon tablet
  • 1 tsp sea salt - rock sea salt
  • 4 tsp xanthan gum - Life free from brand
  • 2 tsp baking powder - Royal Baking powder
  • 2 large organic free range eggs (M&S)
  • Rice Milk (Rice Dream (+Calcium)) combine with eggs to make total liquid volume 200ml
  • 200ml Sparkling water - Deep riverrock.

  • Preheat fan over to 200 degrees Centigrade (I have a Neff fan oven)
  • Dust a 1lb loaf tin with flour
  • Get out a mixing bowl, measuring jug, wooden spoon, spatula, whisk
  • Crush Halibonbon tablet in a pill crusher or with the back of a spoon until it it pure powder.
  • Mix dry ingredients and whisk together
  • Whisk eggs and add milk to total liquid content of 200ml
  • Add egg/milk mix to dry ingredients and combine together
  • Add sparkling water last and quickly mix to a lumpy batter
  • Quickly press into loaf tin and smooth top with spatula
  • Bake fo 45 minutes.
Stumble Delicious


  1. Thanks for visiting the Doves Farm Website and submitting your recipe. We hope you enjoy our Gluten Free Flour range.

  2. I've tried all the shop bought wheat-free breads I can find - they're ALL horrible, so I'm definitely going to give this a try (when I get time). I'd really like to know though - how long does it keep, and does it freeze well?
    Keep up the good work.

  3. @OM_SHANTI: There are no preservatives in this recipe, so if you're going to eat it un-toasted then it's best on the day it's cooked. Otherwise it keeps for about 3-4 days and is best toasted twice. If you can tolerate yeast then I have a good recipe for a gluten free yeast bread here:

  4. Im looking forward to trying this, although cos of allergy Im going to use just egg whites, water instead of ricemilk, and instead of XG will try using a bit of ground linseed or psyllium. I really hope it works!