Easy Gluten-Free Bread

A tasty gluten-free bread, made with a mixture of flours. Once you have mastered the basic loaf, this recipe is easily adaptable with seeds of your choosing.


This recipe took a good while to perfect. There were many near-misses but finally once day I conquered it. It seems to be the key is adding the egg, vinegar and flaxseed and beating the mixture well for around 4-5 minutes in a food processor or stand mixer, much as you would when you are machine kneading normal bread.

Easy Gluten-Free Bread

Delicious as it is, spread with butter or in sandwiches.

Ingredients

For a 1lb loaf:

  • 85g rice flour
  • 75g potato flour
  • 50g tapioca flour
  • 20g ground flaxseed
  • 1¼ tsp xantham gum
  • ½ sachet/3.5g easy bake/dried fast action yeast
  • ½ tsp salt
  • ½ tsp sugar
  • 150ml warm milk
  • 2 tbsp sunflower oil
  • 1 tsp cider vinegar
  • 1 egg, beaten

Method

The easiest way to make this loaf is to use a food processor/stand mixer.

The mixture will make enough dough for a 1lb loaf.

  • Use the dough hook or equivalent.
  • Combine all the dry ingredients in the food processor and mix.
  • In a jug, using a fork mix together the wet ingredients.
  • Pour into the food processor.
  • Mix well.
  • Scrape any dough from the edges of the bowl and mix for around 4 minutes.
  • Dust a 1lb bread tin with flour.
  • Spoon the very sticky mixture into the tin.
  • Cover the top of the tin with oiled clingfilm.
  • Place your loaf in a warm place for around an hour to rise.
  • Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  • Cook in the oven for 15 minutes, then reduce the temperature to 200°C/180°C fan/390°F/gas mark 6 and cook for a further 25 minutes.

You can adapt this dough to taste. My husband prefers a version using 1tsp salt but for me the amount of salt is just right. You can add 2 tbsp of pumpkin seeds and 2tbsp of sunflower seeds for a seeded loaf.

This loaf freezes well. I like to open freezes slices of bread on a baking sheet, then bag up once frozen. Then you have slices of bread ready for toasting or defrosting at any time.

If you double the mixture to make a 2lb loaf, it will take around 50 minutes to cook.