Shipton Mill Gluten-Free White Bread Mix Recipe

A good gluten-free loaf should be soft enough to slice and satisfying to toast, not a dense, crumbly brick. The right mix makes a real difference: rather than asking one plain flour to do everything, this recipe uses a blend designed to bring together lightness, flavour and structure.

This straightforward oven-baked loaf uses Shipton Mill GLUTEN-FREE White Bread Mix, with a short ingredient list and a few important details to get right. Follow the method closely, especially the tin size and the weight of the water, and you’ll have a useful everyday loaf for sandwiches and toast.

What’s in the mix?

The blend combines maize starch, potato starch and tapioca starch with sorghum flour, white teff flour, pea protein, psyllium husk and sugar beet fibre. Each ingredient has a role: the starches help create a lighter texture, while sorghum and teff bring a little more flavour and character than starch alone.

Without gluten, bread dough needs other ingredients to help hold together. Pea protein and psyllium husk help provide structure and retain moisture, supporting a crumb that’s soft and sliceable rather than prone to crumbling. The mix is also made without HPMC.

You can explore the Shipton Mill gluten-free range for other flours and ingredients. For this loaf, though, use the bread mix as directed rather than swapping in a plain flour.

A NOTE FOR GLUTEN-FREE HOUSEHOLDS
The mix contains no gluten, but Ratton Pantry’s product information notes that it is packed in an environment that also handles cereals containing gluten. If you’re baking for someone with coeliac disease or a food allergy, check the current product label and allergen information, and take care to avoid cross-contamination in your kitchen.

Shipton Mill Gluten-Free White Loaf

Makes: one small loaf for a 1lb bread tin
Oven: 180°C fan / 200°C without fan
Bake: 50 minutes

Ingredients

• 275g Shipton Mill Gluten-Free White Bread Mix
• 255g warm water
• 1 level teaspoon dried active yeast (gluten-free)
• ¾ teaspoon salt
• ½ tablespoon olive oil

Method

1. Heat the oven to 180°C fan / 200°C without fan. Grease an old-fashioned, high-sided 1lb bread tin.
2. Put 275g of the bread mix into a bowl.
3. Add 1 level teaspoon of gluten-free dried active yeast.
4. Add ¾ teaspoon of salt.
5. Add ½ tablespoon of olive oil.
6. Add 255g warm water, weighed on a scale.
7. Beat the ingredients together for 3 minutes, then transfer the mixture to the greased tin.
8. Cover the tin and leave the dough to prove until it is level with the top of the tin.
9. Once risen to the top, slash down the middle and spray with oil.
10. Bake for 50 minutes.
11. Leave the loaf to cool completely before slicing.

This recipe is adapted from Shipton Mill’s original Gluten-Free Loaf recipe, published by Shipton Mill. We’ve credited the source and kept the quantities and method faithful to their original.

FOUR DETAILS THAT MAKE A DIFFERENCE

THE TIN MATTERS
Use an old-fashioned 1lb loaf tin with good, high sides. A low-sided tin won’t support the dough as it rises.

WEIGH THE WATER
Add 255g water by weight, not an estimated 255ml. A scale gives you the accuracy this recipe needs.

THE 3-MINUTE BEAT
Beat the mixture for the full three minutes. This vigorous mixing helps the gluten-free dough develop its structure.

LET IT COOL
Wait until the loaf is properly cool before slicing. Cutting too soon can compress or disrupt the crumb. Tempting as that fresh-bread smell may be.

Why does this method work?

Yeast produces the lift, helping the dough rise in the tin. Psyllium husk and pea protein help provide support in place of gluten, while the starches set around the air pockets in the oven. Together, these ingredients give the loaf a framework that can hold its shape as it bakes.

That’s why the recipe is careful about three things: mixing for the full time, proving until the dough reaches the top of the tin, and baking in a tin with enough height to support the rise. Each step contributes to the finished loaf.

Tips for serving and storing

This is a reliable everyday loaf, rather than an artisan sourdough: make it for toast, sandwiches or a slice alongside soup. Let it cool fully before cutting, then use a sharp bread knife and a gentle sawing motion for neat slices.

A hand mixer or stand mixer can make the three-minute beat easier, but you don’t need a bread machine for this recipe. The method is written for a bowl, a loaf tin and a conventional oven.

For best texture, enjoy the loaf while fresh. Store cooled slices in an airtight container and freeze any you won’t use soon. Freezing slices separately makes it easy to take out only what you need for toast.

Find your gluten-free baking essentials

We’re an independent, family-run business, and we stock Shipton Mill’s artisan flours alongside a carefully selected gluten-free range. The bread mix is available in different pack sizes, from £3.49, so you can choose what suits your baking routine.

Orders placed before 2pm, Monday to Friday, are eligible for same-day dispatch, with express delivery options available. Browse the Shipton Mill gluten-free range or shop Shipton Mill at Ratton Pantry. If you’re looking for other baking supplies online, our team is happy to help you find the right ingredients.

Frequently asked questions

Can I make this loaf without a bread machine?

Yes. This recipe is designed to be mixed in a bowl, proved in a loaf tin and baked in a conventional oven. Follow the method above; no bread machine is needed.

Why do I need to weigh the water instead of measuring it?

The source recipe specifies 255g by weight. Weighing gives a consistent amount and avoids differences between measuring jugs or estimates, helping the dough turn out as intended.

Can I use a normal loaf tin?

Use a 1lb tin with high sides. Shipton Mill advises that a low-sided tin won’t work for this recipe because the dough needs the sides to support its rise.

How long does gluten-free bread keep?

For the best texture, enjoy it fresh. Once cool, store it in an airtight container and use it within a few days; gluten-free bread can lose moisture as it sits.

Can I freeze gluten-free bread?

Yes. Let the loaf cool completely, slice it, and freeze the slices in a suitable airtight container or bag. You can take out slices as needed and toast them from frozen.

What else can I bake with the Shipton Mill gluten-free range?

The range includes options such as gluten-free plain white flour, brown rice flour, oat flour, buckwheat flour and teff flour. Explore the gluten-free flour collection and choose products to suit the recipe you’re making. Always check the current pack and allergen information before use.