If you can’t eat this bread within a few hours of baking it, I recommend slicing it up, freezing and using it for toast. I feel bad asking… But if you love what I do (or I’ve helped you with your own gluten free journey), I’d be super-grateful.

Batter-style gluten free bread recipes have only one rise, and they tend to rise quickly because the dough is super wet. 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. Angelique kept saying she regularly does a detox and I always thought it was because she was way more devoted than everyone else, but I get it now.Once the yeast/milk mixture is active (frothy), add it to the dry ingredients, along with the egg/oil mixture. 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 used to experiment with a range of flours but since I've been using Vicki's 'free from' wholegrain blend, I've not bothered with anything else as it's so convenient and perfect every time.

I have used this gluten free brown bread flour twice now, followed the recipe exactly and let it rise in the tin with a large plastic bowl covering it. With added whole grains and lots of depth of flavor, this versatile, wheatless loaf of gf whole grain bread keeps you full and satisfied!Combine the brown bread ingredients with the following additional ingredients to make a delicious fruited bread. A flour blend milled from naturally gluten and wheat free rice, tapioca, potato, buckwheat, carob, sugar beet fibre and natural gum. After a few minutes mixing, lift the machine lid and using a plastic spatula scrape down the sides of the pan.