Gluten & Dairy Free Brown Bread Mix 340g

£2.50  340g

  • Gluten & Dairy Free Brown Bread Mix 340g
  • Brown Bread Loaf
  • Gluten Free Date and Rosemary Mini Bread Loaves

This product is currently sold out.

  • Description
  • Nutritional Information
  • Ingredients
  • Instructions
  • “There’s something heart-warming about freshly baked bread”

    Our wholesome Gluten Free Brown Bread Mix makes a delicious oven baked loaf. Recapture the joy of freshly baked bread complete with a thick crunchy crust and soft interior. 

    Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.

    Good to know
    NO GMO

  •  Typical Values (prepared as directed)
    Per 100g 
    Per 45g*






    - of which saturates






    - of which sugars





    Fibre 4.3g 1.9g
    Protein 3.8g 1.7g
    Salt 0.82g 0.37g

     *Baked bread, as prepared, 1/12th loaf.

  • Ingredients:
    White Rice Flour, Potato Starch, Brown Rice Flour, Rice Bran, Sugar, Stabiliser (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Sugar Beet Fibre, Dried Yeast, Salt, Psyllium Fibre, Flour Treatment Agent (Ascorbic Acid), Cocoa Powder

    Store in a cool, dry place away from strong light and odours. Produce of more than one country, packed in the UK.

    CUK: GB-057-001

  • This mix works best when baked the traditional way in the oven, but there’s always more than one way to bake a loaf.

    To Oven Bake:
    You'll need:

    • 1 x 340g Delicious Alchemy Brown Bread Mix
    • 2.5 tbsp (15g) sunflower oil
    • 325ml of tepid water

    This mix cooks from cold, so there’s no need to pre heat the oven.

    Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep. Add the bread mix to the bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 1½ minutes. Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

    Transfer the dough into the tin. It will be quite thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 40 minutes. Don’t worry, it won’t rise much. That bit happens later.

    Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 220C or 195C for fan-assisted ovens, and bake for 80 minutes. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.

    Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.

    See the bread maker recipe

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