Wholegrain Gluten-free Sandwich Loaf

Wholegrain Gluten-free Sandwich Loaf
A lovely crusty loaf with a soft interior; perfect for sandwiches.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 10
Wholegrain Gluten-free Sandwich Loaf


  • 375g The Free From Fairy Free-from Wholegrain Plain Flour - £5.00
  • 2 tsp fast acting yeast
  • 1 tsp psyllium powder
  • ½ tsp finely ground sea salt (optional)
  • 1 tbsp ground flax seeds (or chia) - I grind mine in a coffee grinder
  • ¼tsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 2 medium free-range eggs
  • 250ml warm water (around 38°C if you want to test it)

How to make

  1. Place the dry ingredients into a large mixing bowl and mix together well (I use my stand mixer with the K attachment).

  2. Next add the wet ingredients and beat well until smooth.

  3. Pour the mixture into a 2lb non-stick loaf tin – ideally one with tall sides like the one I list above.

  4. Place the tin into a cold oven.

  5. Add a baking tray to the shelf below and pour one cup of boiling water into it (his speeds up the rising process if you have a cold house like me). You could just leave covered with cling film at room temperature.

  6. Leave to rise for 30 minutes if using the quick method (at least an hour if at room temperature), until the dough has reached the top of the tin, then remove from the oven and, leaving the tray of water in there, turn the oven on to 200°C (180°C fan, gas mark 6).

  7. Once up to temperature place the bread dough into the oven, close the door quickly (be careful of the steam when you open the door) and leave to bake for 45-50 minutes until golden.

  8. Turn onto a wire rack and leave to cool completely before using. If you want to eat it straight away, be aware that the texture will not be so good.

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