Gluten free bread recipe

Gluten free bread recipe

Gluten free bread is readily available in supermarkets but finding a loft, crusty loaf can be a challenge. After lots of baking attempts, i’ve created a gluten free bread recipe that gives a soft white loaf on the inside with a crusty bread finish on the outside using a combination of sorghum, rice flours and starches. It might seem like a lot of ingredients but using a variety of flours gives the best results and most importantly its really easy to make. Also, once it’s proved, it only needs 40 mins bake time so you can enjoy crusty bread sandwiches in no time!

You will need:

  • 120g sorghum flour
  • 60g potato starch
  • 30g brown rice flour
  • 30g white rice flour
  • 30g cornflour
  • 30g ground flaxseed
  • 240ml water
  • 2.5 teaspoons xanthan gum
  • 2 tablespoons vegetable oil
  • 2 tablespoons sugar
  • 2 teaspoons yeast
  • 2 teaspoons apple cider vinegar
  • 0.5 teaspoon salt
  • 2 eggs
  • 2 egg whites

Tip – add 3 tablespoons of your favourite seeds (I used holland and barrett’s omega 3 sprinkle mix) to make a seeded loaf.

Gluten free seeded loaf

Technique:

1. Add the yeast and sugar to the water and let sit until a layer of foam forms on the top

2. Combine the flours, starch, xanthan gum and flaxseed and mix until well combined

3. When the yeast/sugar water mixture is ready, add the eggs, egg whites, vinegar and oil and stir

4. Add the wet mixture to the dry and blend on a medium speed for five minutes

Gluten free bread recipe

5. Pour the mixture into a 2lb loaf tin and prove in a warm place for 60 minutes

Gluten free bread recipe

6. Place in an oven (175 degrees Celsius) for 40 minutes

7. Leave to cool before slicing

Gluten free bread recipe

Gluten free bread recipe

Gluten free bread recipe