Gluten Free Oven Baked White Bread

“Who doesn’t love the smell of freshly baked bread?”

This mix works best when baked the traditional way in the oven, but there’s always more than one way to bake a loaf. Not feeling the oven? See our bread maker recipe.

Gluten Free Oven Baked White Bread

The basics

Preparation Time: 50 mins (inc proving)

Cooking Time: 1 hr 30 mins

Serves/Makes: 1 delicious loaf


1 x 340g Delicious Alchemy white bread mix
2 tbsp (15g) sunflower oil
325ml of tepid water



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

Step 1

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.

Step 2

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.

Step 3

Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 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.