Gluten-Free Bread That Slices Clean and Holds the Butter

100+ breads and cakes with no gluten and no refined sugar, written in grams for a British kitchen. No 1-to-1 flour, no bread machine, no proving.

You Didn't Lose Your Touch. You Had the Wrong Recipe.

You followed the recipe exactly. You paid double for the special flour. And what came out of the oven was dry, crumbly and falling apart before you could butter it. The cake sank in the middle. Nobody said anything, and the plates went quiet.

So you stopped. You decided you had lost your touch, and you started buying it all from the free from aisle instead, at four and a half times the price per gram.

Here is what nobody explained. Gluten-free bread is not ordinary bread with the flour swapped out. Most gluten-free recipes are wheat recipes with the gluten removed and nothing put back in its place, which is why they fail no matter how carefully you follow them.

Every loaf in this book was built around the flour that actually works in it. Almond, oat, buckwheat, chickpea, quinoa, millet, cassava, coconut, linseed. Written for that flour from the first line, not adapted from a wheat recipe as an afterthought.

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17 everyday loaves, each built around its own flour

Almond, oat, buckwheat, chickpea, quinoa, millet, cassava and more. Plain loaves for sandwiches and toast, plus savoury bakes for the table: olive and rosemary, herb and garlic, cheese loaf and focaccia.

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No bread machine, no proving, no sourdough starter

Prep takes 10 to 15 minutes on the worktop. The oven does the rest in 25 to 50. If your bread machine has been at the back of the cupboard since the diagnosis, it can stay there.

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Written in grams, for a British kitchen

No American cups, no ingredients you cannot find. Fan oven and Gas Mark conversions on every recipe, and a note telling you where the ingredients sit in Tesco, Sainsbury's, Aldi and Holland & Barrett.

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Naturally sweetened, with no refined sugar

Honey, maple syrup, dates and whole fruit instead of white, caster, icing or brown sugar. Allergens are declared at the top of every single recipe, so you know before you start.

Bread First. The Loaves You Actually Wanted Back.

A proper slice for a sandwich, a loaf that holds together on the board, and something for the table when people are coming.

The cakes are in there too.

The Ultimate Proper Slice Collection | Gluten-Free Baking No Refined Sugar | Paperback Book | 100 Bakery-Style Bread & Cake Recipes

The Ultimate Proper Slice Collection | Gluten-Free Baking No Refined Sugar | Paperback Book | 100 Bakery-Style Bread & Cake Recipes

 (15.342 Reviews)
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PRINTED BOOK, POSTED TO YOU

It lies open on the worktop, takes flour on the page and never dims halfway through a recipe.

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START TONIGHT, DIGITAL INCLUDED

Your digital copy opens the moment you order, so you can bake tomorrow morning while the printed one is on its way.

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ALLERGENS ON EVERY RECIPE

Nuts, eggs and dairy declared at the top of each page, so you know before you buy the ingredients.

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15-DAY MONEY BACK GUARANTEE

Bake from it. If it is not what you hoped, tell us within 15 days and we refund in full.

 
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  • Chocolate Almond Cake

  • Quinoa Bread

  • Coconut Cake

  • Banana Bread

  • Sweet Potato Bread

  • Sunflower Seed Bread

  • Oat Gluten-Free Bread

    See Exactly What You’ll Receive

    ✔
    17 everyday loaves, each written for the flour that works in it

    ✔
    Savoury bakes for the table: olive and rosemary, herb and garlic, cheese loaf, focaccia

    ✔
    Cakes worth the occasion, from a plain vanilla sponge to a celebration cake

    ✔
    A British section, with Earl Grey lemon drizzle and black treacle parkin

    ✔
    Six frostings and toppings with no refined sugar, including a dairy-free one

    ✔
    The printed book, posted to your door, English editionInstant digital access the moment you order

    ✔
    Start Here: the first five loaves, in the order to bake them

    ✔
    The Swap Sheet: what to use instead of nuts, eggs or dairy, with the oven adjustment

    ✔
    Cost per loaf: what a loaf costs at home next to the same loaf in the free from aisle

    👉 And that’s only the beginning…

    Inside this cookbook, you’ll discover 100 gluten-free bread and cake recipes designed for everyday baking and unforgettable special moments.

    Bake confidently. Serve proudly. Enjoy without compromise.

    See What Readers Are Saying

    📖 Our gluten-free baking cookbook has become a favourite among home bakers and professionals alike.

    ✨ Outstanding Results, Every Time

    ⭐️⭐️⭐️⭐️⭐️ Rated 4.9/5 by over 15.342 happy readers

    Carefully crafted recipes. Reliable outcomes. Truly delicious results.

      What Goes Wrong, and Which Loaf Fixes It

      ✓ Falls apart on the board: start with the almond flour loaf. It slices thick and holds butter.

      ✓ Gummy in the middle: the oat loaf bakes through evenly and is the most forgiving of the lot.

      ✓ Tastes of nothing: olive and rosemary, or the cheese loaf. Savoury does the work sweetness cannot.

      ✓ Gone off in three days: the seed loaves keep longest and freeze in slices.

      ✓ Cannot eat nuts: chickpea, buckwheat, quinoa, millet, cassava and tapioca loaves are nut-free.

      Answers to the Most Common Questions

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      I have tried gluten-free baking before and it never worked. Why would this be different?

      Because most gluten-free recipes are wheat recipes with the gluten taken out and nothing put back. Every loaf here was written for a specific flour from the first line, which is why it holds together. It was never your technique.

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      Do I need a bread machine or any special equipment?

      No. A loaf tin, a bowl and an oven. There is no proving and no kneading. Prep is 10 to 15 minutes and the oven does 25 to 50.

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      Where do I buy the ingredients?

      Tesco, Sainsbury's, Waitrose, Asda, Aldi and Lidl all stock ground almonds and the flours used here. The book tells you which aisle, and where something is easier to find at Holland & Barrett or online.

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      Is this suitable for coeliac disease?

      The recipes are written to be gluten-free. As with any home baking, you need to check that the products you buy are certified gluten-free, and oats in particular should carry gluten-free certification. If you have coeliac disease, speak to your GP or dietitian before changing what you eat.

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      Is it sugar-free?

      No, and we would rather say so plainly. It is free from refined sugar, which means no white, caster, icing or brown sugar and no golden syrup. Sweetness comes from honey, maple syrup, dates and fruit, which still contain natural sugars.

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      Do I get the book itself, or just a download?

      Both. Your digital copy opens the moment you order, and the printed English edition is posted to your door.

      15 Days to Bake From It

      Order it, open it and bake from it. If it is not what you hoped for, email us within 15 days of receiving your book and we refund the full amount. No forms and no questions you have to justify.