25g dairy free margarine
25g Doves Farm gluten free white bread flour
300ml unsweetened soya drink
salt & pepper

  • Melt the margarine in a saucepan, stir in the flour.
  • Remove from the heat and gradually whisk in the milk using a balloon whisk.
  • Return to the heat and bring to the boil, stirring constantly.
  • Cook for 3 mins stirring frequently.
  • Season to taste.


450g  Doves Farm gluten free white bread flour
½ tsp salt
2tsp quick yeast
2tbsp   sugar
325ml warm milk
1tsp vinegar
2 eggs
6tbsp oil

  • Sieve together the flour, salt, yeast and sugar.
  • In a large bowl beat together the milk, vinegar and eggs.
  • Add the flour mix into the milk to form a sticky dough.
  • Continue mixing adding the oil.
  • Place the dough in an oiled 1kg/2lb bread tin, cover and leave to rise in a warm place for 1 hour.
  • Bake in a pre-heated oven at 180°C for 40-45 minutes.


275g Doves Farm gluten free white bread flour
4tsp gluten free baking powder
100g sugar
½ tsp salt
2 eggs
275ml milk
75ml cooking oil
150g dried fruit

  • Sift dry ingredients, add dried fruit.
  • In a measuring jug lightly beat eggs and oil, mix in milk.
  • Add the liquid to the dry ingredients and mix until just combined and still lumpy.
  • Put back into jug and pour mixture into muffin cases.
  • Makes 12.
  • Bake at 190°C for 15-20 minutes.


150g margarine
170g dark muscovado sugar
50g cocoa powder
100ml boiling water
3 medium eggs
150g brown rice flour
2 heaped tsp gluten free baking powder

  • Pre-heat oven to 180°C.
  • Beat butter and sugar until light and fluffy.
  • Mix cocoa with boiling water to make a paste.
  • Beat cocoa mix into mixture, then slowly beat in the eggs each accompanied by a spoonful of flour.
  • Mix the remainder of flour with the baking powder and fold in.
  • Pour into a well greased 15/20cm round cake tin with a removable bottom and bake for 30- 40 minutes or until firm to touch and a skewer comes out clean from the middle.
  • Cool slightly, then turn onto a rack.