Gluten Free Bread

A truly wonderful gluten free bread – the best we have ever tasted!

Note: this is not my recipe, it has been taken from A Little Insanity. All I have done is converted the measurements from US to standard metric to make it easier for those using standard measures.

Prep time 15 mins
Cooking 40 – 50 mins
Inactive 30 mins (rise)
Total 1 hour, 30 mins
Author: A Little Insanity – Erika
Yield 1 9 x 5 loaf


355 ml (355 g) Water
2 1/2 tbsp Sugar, honey or other Natural Sweetener (honey will make the end batter a lot wetter and may take longer to cook – we prefer just normal white sugar in this recipe)
2 1/4 tsp Dry Yeast

3 cups (450 g) of Erika’s All Purpose Gluten Free Flour Mix, or Orgran All Purpose Gluten Free Flour, if you can tolerate corn and don’t have the time to make your own
1 1/4 tsp Xanthan Gum (in addition to what’s already in the GF Flour Mix)
1 tbsp Baking Powder
1 tsp Salt
Optional: Mix in your desired sweet or savory flavors (like cinnamon or onion powder).

3 tsp Apple Cider Vinegar or Lemon Juice
3 tbsp Olive Oil
2 Large Eggs, at room temperature

Pour the milk into a bowl and warm slightly for around 20 to 30 seconds in the microwave – to just above body temperature – it should be warm to the touch (not hot or cold). Stir in the sugar and add Yeast last. Cover and set-aside to let it proof for approx. 10 minutes.

Combine the Dry Mix ingredients in small bowl.

Combine the Wet Mix ingredients in bowl of a stand mixer fitted with the paddle attachment. Mix for just a few seconds.

Add in the proofed Yeast Mix and mix again for just a few seconds.

Add the Dry Mix and beat on medium-high for approx. 3 minutes. Scrape down the sides during this time if needed. The dough will be wet, but thick and very sticky!

If necessary, oil and flour a 22 x 12 cm (9 x 5 inch) Loaf Tin or spray with cooking oil. When choosing a loaf tin make sure it is at least 12 cm wide or the loaf will not rise properly and will be under-cooked at the base.

Using a spatula, scrape the bread mixture into your prepared loaf tin and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.

Preheat your oven to 195°C.

Important: Do NOT over-proof the bread – just let it rise for around 20-30 minutes depending on your room temperature. Don’t let it rise above the loaf tin like regular bread, or let it crest the top. Gluten free breads do not maintain their structure and will flow over the tin or collapse if left to over-rise or if the tin is over-filled. The remaining rise will occur in the oven.

Bake for approximately 45-50 minutes. If the crust is darkening too quickly, cover it with foil after about 25 to 30 mins (tent open ended) and return to baking until done. Cook until the internal temperature is at least 100°C on a digital thermometer – Erika suggests to leave in the oven for a further 1 or 2 mins to help stop the “sinking effect” that always seems to happen to gluten free bread. The probe on the thermometer should come out clean. We found baking for the full 50 mins works best for our oven.

Unlike regular bread, Do NOT let the loaf sit in the tin to rest. Carefully remove the loaf from the oven and gently turn it out of the tin onto its side onto a cooling rack. Don’t stand the loaf upright as it will most likely sink. Allow the loaf to cool completely before attempting to cut into slices using a sharp serrated bread knife.


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