Wednesday, 20 July 2016

Wheat and Gluten Free Brown Loaf

Brown loaf made with Dove's Farm Wheat and Gluten Free Brown Flour. This recipe produces a loaf with taste and texture virtually impossible to distinguish from a loaf made with a variety of wheat. Can be eaten as it is sliced, or as toast. 

Made with 500 grams of the wheat and gluten free brown flour, two eggs, half a teaspoonful of vinegar, a teaspoon of sugar (or honey), 450 mls of whole milk, 6 dessert spoonfuls of olive or sunflower oil, half a teaspoonful of salt, and 7 grams of yeast. Topped with poppy seeds (optional). 

Weigh the 500 grams of flour into a bowl, add the yeast (I use Allinson's yeast, since it is one of the quickest acting) and fold it into the flour. In another mixing bowl, add the 450 mls of milk, half of the oil (3 dessert spoonfuls), the eggs, the sugar, the salt, and the vinegar. Whisk together. 

Add the whisked liquid to the bowl containing the flour and the yeast, and stir together with a wooden spoon. Then mix the dough thoroughly with an electric mixer for five minutes, in order to get as much air into the dough as possible. Add the remaining 3 dessert spoonfuls of oil, and fold it into the dough. Mix again with the electric mixer for a minute. 

Allow the dough to rise a little before pouring it into a silicon bread tin. Texture the surface, and add the poppy seeds. Put the bread tin in a warm place, and leave until the dough has risen close to the preferred height.  Bake in an oven preheated to 220 deg. C for 50 to 55 minutes. 

For baking bread (and any kind of baking for that matter), an accurate oven thermometer is recommended, since that will give reliable and repeatable results. You will find that the temperature on the dial is often significantly different from what the thermometer tells you. 

I used the latest Dove's Farm recipe (in the past I made a successful loaf using this flour with a different recipe, which can be found on this blog), and it came out beautifully as you can see, The comments on the Doves' Farm page for this flour suggests a lot of people have been unsuccessful in baking it. This may be a combination of not leaving the dough long enough to rise, using a slow-acting yeast, or not using an oven thermometer. 

Wheat and Gluten Free Brown Loaf


  1. As one of the many people who can not get Doves brown flour to rise effectively I am impressed by the loaf photo you have here. However I feel it has to be said the recipe you say you used is not the Doves new or old recipe.

    The new one uses egg whites, a tablespoon of sugar, and 425 ml of milk and a teaspoon of salt. The old recipe uses two tablespoons of sugar, 350ml of milk and a teaspoon of vinegar. Your recipe is neither of these, you have increased the milk and yeast, decreased the sugar and do not mention the salt used.

    It would be great to hear your response.

    1. Hi Alivenow, and thanks for your comment. I have no idea how many times the recipe information on Dove's Farm brown flour packets has been changed, but I know that their recipes do change. I've not seen one which specifies egg whites, so that indicates they have published at least three different recipes. I used a Dove's Farm recipe, just a different one from the recipe you were using.

      I've noticed that the yeast used makes a considerable difference to the rise, which is why I specified Allinson's quick yeast. I've had problems with other brands.

      I did fail to mention the salt component. Sorry! Will amend.

      Leaving the dough overnight in a warm cupboard should guarantee a good rise.

      Best wishes, Thomas Yaeger