If they use the flours which have better nutritional content and have a better texture and quality, the cost goes sky high and unfortunately people are either unwilling to spend the money or simply can't afford it!

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. This bread bakes at 375°F, a slightly higher temperature than you would bake a cake, to encourage “oven spring,” which is the initial rise of yeast bread in the oven, and to help the loaf bake through and brown fully. If your oven runs hot, as many do, it will bake the outside too quickly and give the loaf the appearance of being baked through even though the inside doesn't have the structure to support the outside as the bread cools. I will be throwing the remainder of the flours away and not wasting any more time and expense on this bread. If you can’t eat eggs, I have seen similar recipes which use aquafaba (the water from a tin of chickpeas).

oh dear, just like the results with the white bread flour, I've made another loaf that is only suitable for holding open the back door. To follow our recipe select one of the following basic quantities of flour and corresponding amounts of salt, yeast, sugar, vinegar, oil and milk. This flour allows you to bake fresh, warm brown bread at home - either in the oven or in a bread making machine if you have one. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.

Gluten Free Brown Bread Flour is a blend of naturally gluten free and wheat free ingredients and natural gum for an alternative to wheat bread flour. So glad you enjoyed this bread, Debra, and that you’re committed to careful ingredient selection and measurements. Here are some considerations for when you are having trouble with a recipe: Did you make ingredient substitutions, particularly the gf flour blend? The culprit ingredient was the Carob in the flour - I am allergic to peanuts and soya and Carob is a relative to these, a legume.Bobs Red Mill has some interesting blends and flours for sure and many of them are certified GF which is reassuring. As I do not have this problem with the white flour, my conclusion is this brown flour is unfit for purpose.