Select Page

Free Delivery on Orders Over £40: More Info

Bakery Blend Sandwich Loaf


 Prep Time | 45 minutes
 Cooking Time | 30 minutes
 Serves | 6 people

Our Notes

Sprinkle the top with teff grain before baking and it works even better if you stir a tablespoon or two into the mix itself. This bread is best eaten fresh or it can be frozen.
Print Friendly, PDF & Email


250g/9oz Pure Gluten Free Bakery Blend
½ tsp Pure Baking Powder
1 tsp Pure Xanthan Gum
½ tsp sugar
½ tsp salt
2 tsp Pure Dried Yeast
1 egg, beaten (medium)
220ml/g warm water (hand hot)


  1. Lightly grease a 1lb loaf tin with oil.
  2. Weigh the flour, baking powder, Xanthan, salt and yeast together into a bowl, and then whisk to blend.
  3. Measure the sugar into the warm water and stir to dissolve. The water should be warm to the touch but not hot – if it is too hot it will kill the yeast rather than activate it.
  4. Once the sugar is dissolved pour the water and the egg into the flour mix and beat it thoroughly with a wooden spoon or cake beater if using an electric mixer.
  5. Pour the entire mixture into the prepared tray and gently smooth it for an even top.
  6. Spray the top with oil and place inside an oiled bag in a warm place to prove.
  7. When the dough (at its centre) is level with the top of the tin spray again lightly with oil and place immediately in the oven at 190ºC.
  8. When baked (the Sandwich Loaf should sound hollow when knocked and be evenly browned) turn the bread onto a wire rack to cool thoroughly.
  9. Once fully cooled this bread can be sliced and frozen, or kept in an airtight container.

Latest Recipes

Choc Chip Cookies

Choc Chip Cookies

Rub in the margarine and Pure flour until the mixture resembles breadcrumbs.Stir in the sugar, then add the chocolate chips and mix until they are thoroughly coated.Add the vanilla essence and enough water to bind the mix together - be careful, it won’t need...

read more
Mini Egg Biscuits

Mini Egg Biscuits

Crush the mini eggs into chunky pieces in a zip lock bag using a rolling pin and set aside.Combine the PURE bakery blend, salt, bicarbonate of soda in a bowl and set aside.Mix together in a separate large bowl the brown and caster sugar with the melted butter until...

read more
Victoria Sponge Cake

Victoria Sponge Cake

Grease and line the base of two 7” round sandwich tins and preheat the oven to 180°C/350°F (170°C if using fan-assisted).Weigh the butter and sugar into a bowl and briefly cream them together - they don’t need to be pale and fluffy, just well mixed.In a separate bowl...

read more
Simple Jammy Biscuits

Simple Jammy Biscuits

Pre-heat the oven to 190ºC/fan 170ºC/gas 5.Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor.Add enough egg to bring the mixture together to form a stiff dough. Flour your hands and...

read more