Honey Bread – Canola, Dairy, Egg, Gluten, Lactose and Soy free

Submitted by Felicity Barnett

Honey Bread – Canola, Dairy, Egg, Gluten, Lactose and Soy free

4 from 1 vote
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes


3.5 litre Slow Cooker

  • 3 cups gluten free SR Flour
  • 1 cup Warm water
  • 1 cup Honey
  • 1/2 teaspoon Salt
  • Cinnamon

1.5 litre Slow Cooker

  • 1.5 cups gluten free SR Flour
  • half cup Warm water
  • half cup Honey
  • pinch salt
  • Cinnamon


  • Combine all ingredients EXCEPT cinnamon and mix.
  • Line cooker bowl with baking paper and pour mixture in.
  • Sprinkle with cinnamon.
  • Place a tea towel under the lid and fold over top to catch condensation and prevent your bread going soggy.

3.5 litre slow cooker cook on HIGH for 2 hours

    1.5 litre slow cooker cook on HIGH for 2 1/2 hours


      • Regular flour works ok too if your diet allows this

      25 thoughts on “Honey Bread – Canola, Dairy, Egg, Gluten, Lactose and Soy free”

      1. I used a 1.5L slow cooker and checked it after 2 hours – it was burnt and overcooked. I will try it again in a bigger SC as it still had a nice taste despite being overcooked and sponge like.

      2. I used REGULAR SF flour in the 1.5L mix and the time only took 1hr so just keep an eye on yours throughout cooking
        But OH MY GOSH!!
        This bread is soooooo yummy!
        And it’s so easy to cook that my 6year old was able to do it herself needing only minimal supervision
        As soon as it was done I had a hot slice with melted butter and … wow .. just wow!
        Thanks Felicity for an amazing and easy recipe 🙂

      3. I used the 3.5lt recipe and used regular self-raising flour. Cooked for just in 2.5 hours and it turned out amazing!!!! Love it and will definitely make it again.

      4. This is so easy and yummy!
        I used a loaf tin as I don’t have a small slow cooker and regular self raising flour.

      5. I made this today. I used normal SR flour and I used the 1.5lL mix. I left mine for the full 2 1/2 hours and thought it wasn’t cooked as it felt squishy on top but took it out to check the sides and it was cooked. It was really easy to make and it turned out amazing and very tasty, especially hot with a little butter. I will definitely be making again and my daughter wanted 3rds ?

      6. Hi should the mixture be like a dough or runny.. I just made it and put in slow cooker but it was like a dough and was confused as the receipe says pour the mixture.

      7. For those wondering if this freezes ok, I cut 2 thick slices and put them in a zip lock bag in the freezer overnight to give to my mum the next afternoon. It didn’t freeze solid, it felt sponge like… but my mum warmed it up with butter and she loved it!

      8. If you used aoaf tin, would you need to put it in a water bath inside the cooker so it doesn’t burn out the cooker?

        1. It’s unlikely to burn out the cooker, I cook dry all the time, but yes you can sit it in a little shallow water to overcome this 🙂 However this will need more time to cook this way then recipe states if using tin and water

      9. I made this with regular flour and skipped the cinnamon. Absolutely delicious and so easy to make! A great tea-time delight of say.

      10. I have made this GF bread in the 1.5 ltr slow cooker, and it was lovely, but it was burnt. I have since read that with the round 1.5 ltr it has a hot spot when cooking on high so the suggestion was to turn the bowl a few times during the cooking period to even out the browning which I will try next time. We still enjoyed the bread, and very easy to make. Great recipe for cooking fresh bread in the caravan! I will try SR flour next time.

      11. Just tried the 1.5L mix using regular SR flour and half honey half maple syrup (with some choc chips on top and it was so easy and yummy with butter! Also only took 1 hr to cook. Will make again and again!

      12. 4 stars

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