Gluten Free White Bread Recipe - Real Crusty Sandwich Bread (2024)

Crusty Gluten Free White Bread that’s exactly the real thing. Soft, doughy, fluffy, squidgy sandwich loaf perfection. No more missing out… ever again. Optional dairy free.

NOTE: This is a long blog post. The recipe is at the bottom. However, I urge you to look through the post itself as it has important information on how to get the best from the recipe.

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In search of the elusive perfect Gluten Free White Bread recipe

If you’re sick of cakey, dry bread, then here it is… Finally, I am happy to share my recipe for Gluten Free White Bread. A white crusty sandwich loaf that’s soft and truly doughy… That lasts, doesn’t fall apart, slices properly and tastes incredible. Elusive yes. But this recipe shows that it can be done.

It has been a LONG road… Literally months of testing and tweaking and upwards of 29 different versions to get here. I’ve tried various combinations of flour, different liquid levels, oven temperatures, timings and hydration methods… The recipe has been trialled with and without the addition of ingredients that you may think are ‘strange’ and has been over-proofed, under-proofed and everything in between to examine the impact. We’ve tried big loaves, massive loaves, small loaves and rolls… To say we’re a bit ‘done’ with white bread is an understatement…

But… Here we are. For those of you who sensed my excitement when I videod the small Gluten Free Crusty White Bread being sliced on Facebook and Instagram, I apologise. I honestly thought it would be a simple step from small loaf to large… But it wasn’t as simple as that. The large version was claggy and the texture completely bombed… Then it took me a while to work through the how and the why. And it wasn’t purely about the length of time to bake… Ultimately it came down to a minor flour tweak and a very different process of hydration and mixing to ensure the dough was even. So, thank you for your patience.

Why it’s important to read the whole blog post before making my Gluten Free Crusty White Bread

I hope you enjoy my Gluten Free White Bread and that the recipe is successful for you. If you do plan to make it, PLEASE READ THE POST as well… In it, I have shared the wisdom that has been gained along the way… The what, the how and the why… The little nuances that may make the difference between success and failure… The reasons for using the ingredients, method and equipment that are advised.

Ultimately, gluten free bread baking takes thought. And while there are throw it in a bowl and bake recipes out there, the results for internal texture, flavour, thickness of crust and shelf-life vary considerably. This bread has been through the mill… And I know that baked properly, it is incredible… The recipe and guidance are offered to help you too reach ‘incredible’. Because we deserve nothing less.

What does this Gluten Free White Sandwich Bread taste like?

Oh goodness… Where do I start in answering this question. When the sweet spot was finally found, this bread was literally heaven. I honestly haven’t tasted white sandwich bread like it in years.

It’s soft and appropriately doughy (without being stodgy)… Light of crumb, yet moist and airy. The freshly baked outside is crusty, but not over-thick and has a good chew. It’s not ‘floofy’ of substance or ‘hyper-absorbent’ like some gluten free breads, meaning that a tomato sandwich remains a tomato sandwich. The slices are proper big… just like in my wheat-eating days. And importantly, the bread lasts without turning into a brick.

My husband (who is still very familiar with wheat bread) stated that this white bread is at least as good as standard, artisan white bread. I’ll have to take his word for it… But my recollections of bread past, is that it tastes and lasts as well as the fresh baked bread I remember buying from the boulangeries of France.

As with any artisan loaf, the crust changes in texture over a couple of days, but its role in protecting the central softness remains… And with that, I am happy that my Gluten Free White Bread is ‘up there’ with its wheat cousins.

Ingredients you’ll need to make this Gluten Free Sandwich Bread

Although the actual process of making Gluten Free White Bread is quite straightforward, it is not the same as making wheat bread. And the ingredients may seem more ‘complex’ (by necessity in order to mimic the texture of ‘normal’ bread). However, if you want to re-experience the joy of eating real bread, they are worth seeking out. Each of the ingredients used has a purpose and combined together they are pure alchemy. Bread that tastes like the real thing? If you’re Coeliac, you will know that this in itself, is pure gold.

So what are the ingredients and why are they there?

The importance of the flour blend when making gluten free white bread

Having baked gluten free for over 10 years, I am certain that when it comes to gluten free baking, the flour blend used is absolutely critical to the result… Particularly when baking bread products.

I’m not saying you can’t bake with standard commercial gluten free flour blends at all. Indeed, many of my own recipes work perfectly well with a bag of ‘Doves’. And there are gluten free recipe books that have sold in their thousands based on the simplicity of their recipes (often a straight sub of wheat flour for a good shop bag of gluten free flour and maybe a little more liquid). They absolutely have their place. Particularly for the baker who lacks confidence and misses old favourites.

But… if you want truly good bread with the taste and texture of the real deal, then you will have to work a little harder to produce the magic. It’s the difference between average and fabulous. But ultimately, it’s up to you!

Gluten Free White Bread flour blend ingredients

In developing my white sandwich bread, I have tried hard to avoid using certain gluten free flours that I know are high on the intolerance list for other people. So… There is no oat, corn, buckwheat or almond in this recipe. However, to be clear at the outset, this is a recipe for WHITE bread. And for that reason it absolutely requires a high level of white starches as part of the blend. Nonetheless, the blend is carefully balanced and any changes to the ratios WILL have an impact on the texture, flavour and shelf life. You will need…

• Potato starch (NOT potato flour or potato flakes)
• Tapioca starch
• Mochiko (aka sticky rice flour/glutinous rice flour/sweet rice flour/Asian rice flour). This is the brand I use, although you may find it cheaper in a local Asian supermarket/store. NOT to be confused with standard white rice flour. They are completely different things.
• Sorghum flour – for structure and protein
• Brown rice flour – which offers a little extra structure

The starches offer whiteness, stretch and a fluffy, doughy white bread texture. At this time I have not tested alternatives. Should you sub any of these, choose wisely and replace only with alternative white starch flours. If you can’t tolerate the carb spikes, then my Gluten Free Brown/Wholemeal Bread may be a better option for you.

Equally, I have not tested with alternative protein/structural flours, but alternatives such as oat, buckwheat, millet and quinoa would be my first port of call.

Where to find Gluten Free Flours

To find the gluten free flours needed to make this white bread, I would recommend the following… Firstly, check the local health food and whole food stores. Independent stores may be willing to order them for you, if they don’t have them in stock. Or alternatively, buy flours online. If buying several bags at a time, the postage will be minimal or nothing. Just make sure to check they are certified gluten free before you buy.

In the UK, both Shipton Milland Healthy Suppliesare good for individual gluten free flours. If you are outside the UK, you probably know where to try better than I would. But if unsure, use a search engine and shop around.

Why use psyllium husk AND xanthan gum in Gluten Free White Bread

Unusually, this particular bread recipe lists both psyllium husk and xanthan gum… So, why have I used both?

• Psyllium husk is critical to the structure, texture, hydration and shelf life of the bread. Do NOT try to make the loaf without it. The psyllium is rough-ground (I grind at home), NOT the fine powder form.
• Xanthan Gum offers fluffiness to the texture and (by my own experiments) a little additional shelf life. I personally think that it is an important ingredient to the end result. But if you cannot tolerate or don’t like using xanthan gum, then the bread will still work without it.

Salt

Salt not only brings a depth of flavour to bread, but also supports the even distribution of gas for a more even crumb. However, it needs to be used with care. Because salt also has a dehydration effect and slows down the activity of yeast. This means that too much salt will prevent the dough from rising. For that reason, I would advise using the ratio of salt to yeast as stated, when making my Gluten Free White Bread.

Milk powder and why it’s in my Gluten Free White Sandwich Bread

The addition of milk powder when making gluten free bread in general, is often questioned. So why do I use it?

Quite simply, it brings a richer flavour to the dough, supports the rise and structure, offers a crumb that is more tender and soft and helps achieve a perfect crust. Why? Because it adds protein and additional fat.

If you can’t find milk powder, then substitute by using milk (at minimum semi-skimmed and preferably full fat) in place of the water in the recipe.

The Yeast

In developing this recipe, I have used dried active yeast… The type that is activated in warm water with a little sugar before adding to the mix. I have personally found that it gives a better and more controlled rise to the dough.

Specifically, I useAllinson’s Dried Active Yeast, which is available in many supermarkets. Or use something with similar qualities. Either way, make absolutely sure to check the ingredients on the packaging for anyhidden gluten. Many brands of yeast are notorious for adding wheat.

If you wish to try substituting with an alternative yeast, be aware that different types of yeast need to be used in different ratios and by different process… You may need to experiment a little to get the levels right, but this article on yeast substitution may be a helpful starting point.

Honey – It’s not just about sugar

Yeast always needs something to feed off in order to activate and grow. And while the usual suggestion is to use a little granular sugar, I always opt for honey (in non-vegan bread). Why? For several reasons…

• Honey dissolves more easily in the initial activation process.
• It offers natural caramel sweetness that doesn’t make the bread taste sugar-sweet.
• Importantly, honey is a natural preservative and this supports the texture and longevity of my gluten free white bread.

Warm water

When activating Active Dried Yeast, it is essential that the water added is the RIGHT TEMPERATURE. Too cold and the yeast won’t activate… Too hot and it will die, stop working and the bread won’t rise.

The right temperature is hand hot… That is 38 C/100 F. Check it with care. If you haven’t got an accurate food thermometer, then check by touch… Then lightly whisk the yeast and honey into the water to dissolve and leave to stand in a warm place for about 10 minutes. The yeast should produce bubbles and froth on the surface of the liquid. If it is a little slow to react, set the bowl over a steaming mug of water and leave a little longer.

If there are still no signs of life, the yeast may be dead… Either the yeast was too old or the water was too hot… Throw it away and start again!

NOTE: if substituting the water with milk, activate the yeast with about 25g/ml of the milk taken from the full, required quantity, to avoid wasting it if the yeast fails. Add the rest of the milk (at the right temperature) after activation.

Using egg white when making gluten free White Bread

Gluten free white bread recipes vary on whether they use egg or not. This particular sandwich loaf is NOT a vegan recipe and uses a careful measurement of egg white to support rise, texture and structure. The egg white brings important moisture and protein to the dough, yet avoids the ‘yellowness’ from egg yolk.

And no… The texture of the bread is NOT ‘cakey’ as a result. In fact, the egg white supports the doughy fluffiness that we are aiming to achieve as well as providing important extra nutrition.

Although it is fine to bake my white bread using whites taken from whole fresh eggs (and has been tested as such to check), I personally choose to use commercial egg white from a carton, because it is more convenient and easy to measure accurately. The egg white MUST be weighed.

Butter – softened NOT melted

In development, I tested my gluten free white bread recipe using both melted butter and butter that had been softened to room temperature. Without question, using softened butter produced a better result. Butter which has melted destabilises and invariably separates… The result in the bread was to give it a discernible greasiness and slightly bitter rancidity.

But using softened butter remains important in providing richness to the bread and also offers essential fat to support structure and shelf-life.

Cider Vinegar

The mild acidity of the vinegar added to my gluten free white sandwich bread helps breakdown the starches and protein in the dough. It also helps maintain a moist crumb, light texture and good rise.

The recipe has been tested using cider vinegar or lemon juice. Both work fine, although I preferred the loaf with the vinegar.

A little ground ginger

Lastly, there is the addition of ginger! It’s something I discovered when I developed my phenomenal Panettone recipe. And honestly… It’s a little bit of genius… Because amazingly, it supports more robust activation of the yeast and better rise. But don’t panic… You honestly won’t be able to taste it in the bread… And if you don’t want to use it, the loaf will still be fantastic.

Is this Gluten Free White Sandwich Bread safe for Coeliacs?

It goes without saying that (like ALL recipes at Gluten Free Alchemist), my gluten free white bread recipe is completely safe for anyone with Coeliac Disease (Celiac Disease). Just make sure that the recipe is followed as stated and be certain to check ALL ingredient labels for any risk of cross-contamination, hidden gluten and ‘may contain’ warnings.

Can I make this White bread recipe dairy free as well as gluten free?

Based on my knowledge of making my gluten free wholemeal breads using dairy free ingredients, then yes, this gluten free white bread recipe should be fine made dairy free.

By way of disclaimer however, I need to be clear that as yet, I haven’t tested the dairy free version myself.

I would nonetheless advise the following substitutions for a dairy free loaf…

• Substitute the butter with a good dairy free block alternative. I recommend FloraorStorkbaking blocks.
• Substitute the milk powder with either coconut milk powder or an alternative… Or use liquid dairy free milk (preferably with a higher fat content).

If you need a Gluten Free Vegan bread alternative, then check out my Gluten Free Artisan Bread Boule recipe.

How to make this Gluten Free White Bread successfully – Step by step tips on process and method

When making any recipe, the process as written is important. But none more so than when making gluten free bread. Just as the ingredients used have been carefully chosen and balanced, so too is the process. The order and way that each part is done is for a reason. If the method is not followed, then you can expect a poor result.

I don’t say this lightly… Remember that failed ‘scale up’ from the small to large white loaf that I mentioned at the start? It was corrected primarily by the order the ingredients were added and the specific process of hydration.

And with that… Here’s the wisdom I can share on how to make successful gluten free white bread. (Yeast activation has been covered above).

I repeat… Follow the recipe!

The order and process are important to the final loaf.

Grease and base-line the inside of the bread tin

I have always done this… It may be ‘belt-and-braces’, but the slightest risk of your bread dough sticking to the tin will trash your hard work when you try to remove the baked bread… So, make sure to grease the inside of the baking tin completely with a smearing of butter before starting. And base-line with a cut-to-size piece of reliable baking paper.

Weigh the ingredients with precision

Weighing accurately is essential. The ingredients are finely balanced for success. I absolutely recommend weighing in grams (cups and spoons are NOT an accurate measure) and for that, investing in some good kitchen scales that offer the facility to weigh both larger and ‘micro’ measures. I personally use these dual platform scales, which enable defined measurement of yeast and salt as well as the rest.

Hydrate Hydrate Hydrate

It’s essential to the success of this gluten free white bread that you hydrate the dough at two stages in the making…

1. At the point of adding the psyllium husk to the liquid.
2. After the flour has been added.

I have tried various stages of hydration on this loaf and found that the timing of the psyllium and flours taking on moisture will seriously impact the loaf either positively or negatively. Follow the instructions carefully for when and how the ingredients are combined.

Mix the ingredients at each stage completely… And add the flour slowly

With each addition of the next ingredient, whether butter, psyllium or flour, it is really important to whisk or beat until the ingredient is fully combined and the mixture is even. This allows for even hydration and prevents any clumping that could cause the loaf to fail.

When it comes to adding the flour, I absolutely advise that you do this little by little. The amount of flour is a lot… Adding it in one go will not only result in flour all over the kitchen, but will lead to clumps that are very difficult to break down.

How to mix your gluten free white bread dough…

To make sure the bread dough is perfectly blended (and to save your arms), the easiest and most effective way to mix it, is using an electric whisk fitted with a dough hook. It doesn’t matter whether it is a stand mixer or a hand mixer, as long as it is robust enough to do the job… This dough is very much a dough and not a batter and becomes thick and quite kneadable when fully hydrated.

I personally use either my KitchenAid Stand Mixer… Or my KitchenAid Hand Mixer. The hand mixer may seem more expensive than some, but it is honestly the best hand mixer I have owned.

Kneading and shaping the bread dough

The dough for my gluten free white bread is surprisingly kneadable. And while it’s not essential, I always hand-knead the dough at the final stage, to check it’s smooth and to shape into a rounded ‘log’, ready for the tin.

But… Because the dough is still a little sticky, I would advise kneading and shaping (whether for a loaf or rolls) with lightly oiled hands… Or better still, wearing lightly oiled food-safe vinyl gloves. They are available in Sainsbury’s in the UK and also via Amazon.

What size sandwich loaf does this recipe make?

This recipe has been developed with enough dough to make a very large gluten free white sandwich loaf. And specifically, one that is made in the increasingly popular, large Pullman Tin (21.5 x 12.3 x 11.4cm). The tin is popular, not only because it allows us gluten free folk to eat ‘proper-sized’ bread, but because it has super-high sides that are perfect for gluten free bread baking (see below).

But the amount of dough also means that you may have more than required if wanting to use a smaller tin. That’s fine… Because I’ve tested excess dough with shaped rolls, and it works perfectly. Simply follow the shaping process that is outlined in my separate recipe for Artisan Wholemeal Rolls and bake as advised in the ‘Notes’ section of the recipe cards.

What type of tin can I use to make this Gluten Free White Bread?

Although the dough for my gluten free white bread is more robust (and dough-like) than many gluten free bread recipes, the tin that it is baked in still matters… Particularly if you want an impressive towering loaf that holds shape and structure.

I have tested the dough in both small and large tins. And while the bread can ultimately be made in any bread tin, this is my advice…

• Always use a tin with high sides. They provide important structure around the rising and baking loaf and ensure best heat distribution. Baking a great gluten free sandwich loaf requires both.
• If you are less experienced at bread baking, I would recommend starting with smaller (1 pound) loaves. The baking time is more predictable and they offer the baking confidence from which to grow into a larger loaf.
• Don’t over-fill the tins with dough (see below). The dough should be able to rise within the structure of the tin and this will support perfectly straight sandwich bread sides, without the risk of a wider ‘muffin top’.
• Recommended tin for the full amount of dough… The large Pullman Tin (21.5 x 12.3 x 11.4 cm) – Used without lid.
• Alternative smaller tins that provide adequate support for gluten free bread baking – Masterclass box-sided carbon-steel tins… Available in largetwo-pound size, or smaller one-pound tins. Alternatively, there is asimilar tin from a different manufacturerwhich is slightly longer. That one also has aslightly smaller option.

Don’t over-fill the bread tin when making this recipe

Whichever tin you chose to make my gluten free white bread, the crucial thing is not to overfill it. The dough (before rising), when first placed in the tin, should come to fractionally over halfway up the tin only. This will ensure appropriate structure for a tall, straight rise.

If you have excess dough, simply shape it into rolls and bake as explained in the recipe card ‘notes’. It’s the baker’s treat that you get while waiting for the large loaf to cool!

Don’t over-proof the dough for your white sandwich loaf

The other reason for using ‘fractionally over halfway’ as a guide for filling the tin, is that it also gives a helpful marker on proofing too… And this is important because over-proofed dough may look majestic, but it will ultimately collapse or compact on baking, leaving a dense and potentially stodgy bottom layer of bread.

So… You are looking for the dough to proof to ‘nearly double’… When it is almost at the top of the tin, turn the oven on and get ready to bake. The dough will continue to rise while you heat the oven and glaze the top, but the timing will (hopefully) mean that it hits the oven at ‘doubled’ and ready!

Baking my Gluten Free White Bread… Tips and frequently asked questions

Tips for the best-baked bread…

• Bake in the middle of the oven and make sure there is enough room above the shelf for the bread to rise well above the tin.
• Use steam to help the ‘oven spring’ (the final rise) and to ensure that moisture stays in the loaf during the early bake stage… Place a heat-proof dish in the bottom of the oven before you start baking and just before popping the bread to bake, add some boiling water. The full instructions are in the recipe card.
• Bake the bread with the tin directly on the oven shelf (no baking tray underneath).
• If concerned that the bread is browning too quickly, cover lightly with a piece of foil. This will protect it from the harsh, dry heat of the oven.
• Don’t be scared of time… This white loaf takes quite a long time to bake and it can be tempting when it ‘looks’ done to take it out before it’s actually ready. The inside of the loaf however is likely to need much longer… Stick with the recommended timings and follow the advice for knowing when the bread is done (below).

How will I know when the bread is done?

I’ll be honest… This is possibly the trickiest bit. Because gluten free white bread looks like it’s ready long before it actually is. And it may take a couple or three loaves to work out the exact timings for your particular climate and oven. Stick with it though… It’s so worth it.

In the meantime, here are my best tips for making a calculated judgement on when the bread’s ready to come out of the oven…

• The bread should definitely be perfectly golden (and may need covering to prevent over-browning for the final part of the bake).
• It should feel reasonably light and should sound hollow when tapped underneath.
• A skewer inserted all the way in will NOT come out clean, but is still likely to have a few sticky crumbs attached.
• The internal temperature of the loaf will have reached the magic mark of between 99.5 and 100 C (210 to 212 F).

On this last point, I would absolutely recommend investing in a digital food thermometer with a spiked probe… particularly if you are a less confident or newby baker. While I personally hadn’t used a thermometer to test bread before, its benefit was proven on this loaf. And it definitely took the guesswork out of the calculation.

I want crusty white bread… Should I take it out of the tin for the last stage of baking?

No. Absolutely not. This recipe is already baked to be Crusty White Bread and has a nicely-weighted crust with a good chew. It was tested during development both in the tin and with a short spell out of the tin (as is recommended in some other crusty bread recipes). Placing the bread ‘naked’ in the oven for the final bake stage, resulted in a crust akin to elephant hide. It was very thick and tough, to the point that it was quite painful to eat.

If you think (having tried the recipe as it is) that it needs more of a crust, then I would recommend removing it from the tin for a maximum of the last 5 minutes baking time and no longer.

Should I Let the bread cool completely before cutting?

This is a hard one… The house smells of freshly baked bread and you are desperate for a slice. I’ve been there! But gluten free white bread needs to cool completely before cutting. That’s not to say you can’t cut it warm (and there has been many a time, when I have been too impatient to wait). But cut it before it’s cold and the crumb will still be sticky.

But then… Does that really matter? Perhaps if you’re extra picky (which is fine), it does… For the rest of us, go ahead… Wait until the intense heat has faded, grab the bread knife and saw away… I actually quite like the slight stickiness of that first warm, super-fluffy, still a little bit extra doughy slice. 🤭😄

How long does this Gluten Free Bread last?

Like any artisan loaf, my gluten free white bread is freshest on the day of making and then gradually dries over time. But unlike many gluten free bread recipes, this one does stay fresh enough to eat un-toasted for a couple or three days… Yes, it loses its full fresh fluffiness. But it is still soft of crumb. And (I think) would happily stand alongside its wheat artisan counterparts (time for time).

As the crusts inevitably become dryer, simply cut them off the slice. You honestly would still believe you’re eating bread with gluten.

Always be sure to wrap your leftover gluten free white bread well, in clingfilm, to give it the best shelf life.

Can this gluten free white bread be frozen?

Yes. I’ve tested to check freezability. It can be frozen as a whole or part loaf and sliced or unsliced. Just make sure that it is well wrapped to maintain as much freshness as possible and to avoid freezer burn.

Defrost wrapped, as slices or a loaf at room temperature. The crumb will lose a little elasticity (as it will with any bread), but is still way better than anything you’ll find on the ‘free from’ supermarket shelves.

What to do with gluten free white bread that has gone too stale to enjoy ‘as it is’?

If your gluten free white bread is past its best, don’t throw it to the birds. There are plenty of other ways to use it. Try making it into

• Toast or Toasted Sandwiches – Obvious maybe. But honestly, this bread makes the most amazing toast!
• Savoury Eggy Bread – This is a childhood favourite for me. There’s a helpful recipe and step-by-step guide over at Feast Glorious Feast to help you.
• French Toast – The sweet sister of Eggy Bread… Again you’ll find a Simple French Toast Recipe at Feast Glorious Feast.
• Panko Bread Crumbs – If you thought these went out the window when you became gluten free, think again! I’ve been super-helpful and perfected the Gluten Free Panko Breadcrumbs Recipe for you. And I know (because I’ve tried) that my gluten free white bread is perfect for the job.
• Fresh or Dried Bread Crumbs – Alternatively, use up stale bread to make standard Bread Crumbs. You can find out how in the post that’s linked here.
• Croutons – These too are super-easy. Use my Crispy Fried Crouton recipe. Or alternatively, bake Croutons in the oven.
• Bread and Butter Pudding – Another old favourite. Why not try subbing the Panettone for this white bread in my recipe for Panettone Bread and Butter Pudding? And add extra fruit and spice.

Ready to make my Gluten Free White Bread Recipe?

I think that’s all you need to know to make my Gluten Free White Bread recipe. I have tried to be detailed as to what and why the recipe is as it is. The printable recipe card can be found below.

If there is anything that needs more explanation, just shout. Ultimately, I want this recipe to be successful for you, so I’ll do what I can to troubleshoot if helpful. Either email me, comment below or contact me via social media. You’ll find me on Facebook,Instagram,TwitterandPinterest(#glutenfreealchemist).

And don’t forget to tell me about your bread success too. Upload a photo to Facebook or Instagram and remember to tag me in so that I get to see it.

Fingers crossed for you all and happy bread making.

** © 2019-2024 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. Or use for commercial purposes without prior agreement**

NOTE: I have provided TWO recipe cards below to make it as easy as possible for you i calculating amounts. The first card is for the very large white loaf dough. The second is for a small loaf.

** © 2019-2024 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. Or use for commercial purposes without prior agreement**

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