Gluten free white bread

Prep time: 1 hour 40 mins
Cook: 1 hour
Serves: 10

This vegan and gluten-free white bread is low in salt and utterly delicious as part of breakfast or lunch. The nutritional analysis is based one serving of bread, which is one roll or one slice of bread.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
36.0g	Carbohydrate
227.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
36.0g	Carbohydrate	227.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Baker Lizzie Morey

There is no kneading required for this gluten free white bread recipe, which uses the batter method for a soft and tasty loaf.

Download recipe card

Ingredients

6 tablespoons chickpea flour (gram flour)

400ml water

6 tablespoons vegetable oil

1 tablespoon cider vinegar

2 tablespoons sugar

6 tablespoons water

500g gluten free bread flour

7g fast-action yeast

Oil for greasing

Method

Oil a non-stick 1kg loaf tin. Mix the chickpea flour with the six tablespoons of water until you have a thick and creamy mixture.

Put the chickpea flour mix, three tablespoons of oil, cider vinegar, sugar and 400ml of water into a bowl and whisk together.

Gradually add in the flour and yeast, stirring to make a thick batter. Pour over the remaining three tablespoons of oil and then lightly stir into the batter. Don’t over mix.

Turn out the dough into the loaf tin and smooth the top with your hand. Loosely cover with oiled cling film.

Set aside somewhere warm for 1 hour 30 minutes to allow the dough to rise to the top of the tin. Then heat oven to 220°C/ gas mark 6 and bake for 55-60 minutes.

Once it has risen and is golden brown, take out of the oven. Carefully turn out the loaf onto a wire rack and cool before slicing into 10 portions.

Food Facts

Carbohydrate

The main sources of carbohydrate in this recipe are the flour and sugar. Carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/potassium

Most breads are low in both potassium and phosphate, providing they are free of nuts, seeds and/or dried fruit. Two slices of this bread are low for both potassium and phosphate. If you are following a low potassium and/or a low phosphate diet, then you should consider what you serve with this bread carefully. Avoid high potassium/phosphate fillings, toppings, or accompaniments. If you have also been prescribed with a phosphate binder, ensure you take them as prescribed.

Protein

Bread is generally a low protein food, if you have been advised to reduce your protein, then choose a low protein accompaniment or limit the amount of protein you serve with the bread. If, however, you have been advised to increase your protein, then a bean, pulse or lentil based spread such as hummus would make a suitable higher protein accompaniment.

Healthier option

The sugar in this recipe has already been reduced, and there is no added salt.

Storage

If you prefer, you can make 10 individual rolls. After step 4, with lightly floured hands, shape into 10 rolls and arrange them on the lined baking sheet, so the rolls are almost touching. Allow to rise, then bake for 20-25 minutes until golden brown.