The culprit ingredient was the Carob in the flour - I am allergic to peanuts and soya and Carob is a relative to these, a legume. You may need to use oiled fingers to scrape out the dough as it can be quite sticky, and to gently smooth down the top of the dough in the tin so it's even. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

And that includes the time it takes to boil the kettle for the warm water)… More than worth the effort for a decent lunch. They vary a ton from brand to brand, and one recipe will work well in one machine and not in another. Also I don't use any vinegar (personal preference), only use 1 egg, 4 tblspns olive oil and only 1 teaspoon sugar.Once the dough has risen to the top of the tin, remove the clingfilm and place in the centre of the oven. This easy gluten free bread recipe is simple to follow, uses basic ingredients, and creates one, 2lb loaf. The bread will without doubt, have a far superior quality to any that’s made with a commercial blend. A couple of years later, I would go on to develop the recipe for Gluten Free White Sandwich Bread that was published in my first cookbook.

I followed the recipe almost to the letter- the only thing being, I had to use an egg substitute and soy milk as I am making it for someone with a dairy allergy. I have tried it in many iterations and do not care for the taste at all and don’t plan to use it in my recipes. I was really looking forward to making the bread recipe on the back of pack because the reviews had been pretty good. Worked a dream and best brown loaf so far - better texture, better taste and a more conventional shape! Just use an ice cream scoop with a 'sweep-trigger' to push out the dough, or use a large spoon and smooth the tops with the back of a dampened spoon.There are a few good blends out there (including Vicki's FFF blend) and it would be good to see them become more available….