Michelle's Freefrom Brown Loaf with Ground Almonds

Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

This loaf needs time to rise, so don't rush it! It has a very slight and rather pleasantly sweet aftertaste thanks to the dark muscovado sugar and the almonds, which also help to keep it moist.

Makes 1 large loaf


  • 100g / 4 oz buckwheat flour
  • 100g / 4 oz gram flour
  • 100g / 4 oz rice flour
  • 50g / 2 oz ground almonds
  • 1 tsp sea salt
  • 2 heaped tsp dark muscovado sugar
  • 1 x 7g / ΒΌ oz sachet easy bake yeast
  • 3 tbsp olive oil
  • 400ml / 14fl oz luke warm water


  1. Mix the flours, almonds salt, sugar, xanthan gum and yeast in the bowl of a mixer then beat in the olive oil and warm water.
  2. Continue to beat till you have a smooth dough.
  3. Turn the dough into a well greased loaf tin, smooth the top with a wet spoon, cover with cling film and prove for 30-45 minutes in an airing cupboard or a warming oven.
  4. Heat the oven to 200C/400f/Gas mark 6.
  5. Remove the clingfilm and bake for 45 minutes or until the bread sounds hollow when rapped.
  6. Turn out onto a rack to cool.

Whole loaf:
1685 Calories
45g Protein
67g Fat ( 7g Sat fat, 44g mono, 11g poly)
228g Carbohydrate of which 16g Sugar
19g Fibre, 2018mg Sodium, 5g salt
338mg Calcium

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