Gluten free brown bread and rolls made with Doves Gluten Free Brown Bread Flour.
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A bread recipe using Doves Gluten Free Brown Bread Flour
This recipe for bread uses Doves Gluten Free Brown Bread Flour (also known as Freee). Yes… really! I know. It’s a bit of a rarity on Gluten Free Alchemist to find a recipe which has been specifically designed around a commercial flour blend. But after being asked by a fellow blogger for an easy gluten free bread recipe to entertain a guest, I decided to try and oblige.
While there are lots of gluten free bread recipes on the blog, most use a combination of flours that simply don’t come in a single bag. I make no apology for flour blending… There’s nothing worse than eating a sandwich so dry it requires a glass of water with every bite. But while making carefully developed recipes means we get to eat bread that actually tastes like bread (check out my Gluten Free Wholemeal), I’m very aware that this also makes them more complex… Especially for people who need a single batch for visitors or who don’t bake regularly.
So, this… along with a ‘whiter’ recipe for Easy Gluten Free Store Cupboard Bread, are simpler recipe offerings. This particular recipe uses a UK brand for Doves Gluten Free Brown Bread Flour (also known by the name Freee), which can be sourced in many supermarkets.
Why I mostly don’t use commercial gluten free flour
I’ll be honest… I’m not a huge fan of Doves or any other commercial flour. While it does make bakes that look like they should be okay, eating them is a constant disappointment. Often gritty, crumbly, dry and without great structure… They taste… well… gluten free! And although we are a Coeliac family… we don’t actually want food that tastes gluten free. And I don’t want to be told (as recently happened in a Facebook Group) that I’ll ‘get used to it eventually’. Heck will I! I’m stubborn as an ox… And I like great food.
Let’s be honest though… Gluten free bakes have (justifiably) gained a reputation for being a bit sub-standard… The sort of food that ‘normal’ people don’t eat (or want to eat). And I get it. But it also begs the question why? So, at Gluten Free Alchemist, recipes no longer pass ‘go’ unless they are genuinely impossible to identify as gluten free.
But that also means blending flours to fit the bake. And while I frequently berate myself for not being the go-to blogger who made a fortune out of making easy bakes with Doves flour… I also know (not least because I have made some of those bakes) that they are undeniably ‘gluten free’ whatever the sales pitch says…
How to make a good loaf with Doves Gluten Free Brown Bread Flour
And therein lies the challenge. How to make a passable loaf and rolls using Doves Gluten Free Brown Bread Flour. No, not passable… A GOOD loaf. Because even using a commercial blend, bread happiness HAS to be achievable before it gets shared from my kitchen.
Less fortunately… the only way I found to achieve this was ultimately to add a little more protein flour. Bread needs good structure both to hold it up and to get a texture that comes anywhere close to bread. And the texture is an absolute. No compromise allowed.
So, for this recipe, the Doves Gluten Free Brown Bread Flour is supported by a little extra Oat and Teff (or buckwheat) flour… All of which can be sourced in the supermarket. (Just grind gluten free oats into flour at home). These additions not only improve structure, but also improve the flavour and nutritional content too.
Even with the extra flour however, the recipe is still really easy to make. I promise. And after a couple of bakes, it will be as easy as pie. Mix the dry ingredients ahead to save time… Then, when you want a speedy loaf, the dough will only take 10 to 15 minutes to mix ready for proving. (And that includes the time it takes to boil the kettle for the warm water)… More than worth the effort for a decent lunch.
Is this a standard ‘packet’ recipe for using Doves Gluten Free Brown Bread Flour
No. The recipe used to make this bread is unique to Gluten Free Alchemist. Recipes on flour bags (in my humble opinion) rarely produce bread that tastes anything like real bread. And while this bread is nowhere near as amazing as my Wholemeal Bread (I even have a bread-machine version, a Vegan bread-machine version and a Vegan hand-baked version), it’s actually still better than many other Doves Gluten Free Brown Bread Flour recipes.
Actually, this recipe is basically a tweaked version of the dough used for my delicious GBBO-inspired Bread Bouquet. It’s a tried and tested recipe, which seemed perfect for the cause. And amazingly, it worked really well subbing in part, with the Doves Gluten Free Brown Bread Flour. In fact… I’ll go so far as to admit that for this loaf and rolls, I was actually quite impressed. Mixed with the oat and Teff flours, the flour made a wholesome-textured loaf. The colour and flavour were really good, as were the structure and crumb.
So… Here’s the recipe
Having tested the recipe with the Doves Flour, I am fairly sure it will work with other commercial bread flour blends too… If anyone gives it a go, let me know how you got on.
Brown Bread with Doves Gluten Free Brown Bread Flour
- Kitchen scales
- measuring spoons
- loaf tins (2x 1 pound) or a large baking tray
- baking paper
- Mixing bowls
- electric whisk
- wooden/silicone spoon
- cling film
- pastry brush
- 230 g Doves Gluten Free Brown Bread Flour Freee Brand
- 100 g Oat Flour
- 90 g Teff Flour or use buckwheat or millet flour
- 1 tbsp xanthan gum
- 1 tsp fine sea salt
- 1 tsp bicarbonate of soda
- 7 g gelatine or 4g vegegel
- 3 tbsp milk powder/dairy free milk powder
- 11 g Instant yeast I used Allinson's Easy Bake
- 3 large eggs UK Large – at room temperature
- 1 tbsp runny honey
- 370 g warm water hand-warm
- 1½ tsp lemon juice
- 3 tbsp sunflower oil
- milk or egg to glaze
- For loaves – Base-line two 1 pound non-stick loaf tins with baking paper and lightly oil the sides by rubbing with a little butter or dairy free spread. For rolls – Base line a large baking sheet with baking paper.
- Weigh and mix together all the dry ingredients (TIP: weigh into an airtight container and shake vigorously). Set aside. (NOTE – If pre-weighing the dry ingredients ahead of time, set the yeast aside and add just before mixing the dough).
- Crack the eggs into a large bowl and add the honey and hand-warm water.
- Beat with a whisk until well-blended and airy.
- Add the lemon juice and sunflower oil and beat again.
- Add the dry ingredients and mix with a dough hook mixer attachment or wooden/silicone spoon until evenly combined.
- Continue to mix for a few minutes to allow the ingredients to amalgamate well and become a gloopy batter.
- Spoon the dough into your base-lined bread tins/moulds (about two-thirds full), or scoop large spoonfuls onto a baking sheet lined with baking paper and smooth with a wet knife/back of a spoon.
- Cover with clingfilm and place the trays somewhere warm for about 40 to 50 minutes to rise to almost double size.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Before baking, brush the tops of the dough with egg or milk to glaze.
- Bake the bread – 15 minutes for small rolls, 25 to 30 minutes for larger loaves.
- Remove from the oven when baked golden brown and transfer to a wire rack to cool.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist