Gluten Free Bread – Recipe

Yay my first post! So Pierre pushed me to do this, and I’m not a writer, but here goes anyway.

When we first decided to go gluten free, we found expensive half loafs of bread that didn’t taste good. Found alot of online recipes that had good reviews, and we tried them. None of them were really good, and had a cake like texture. It would crumble if you tried to bend it. I tried a bunch of different flours, tweaked a bunch of recipes, tried amarath flour, sorghrum flour, different ways to combine them. Then I tried almond flour. Word!

So here’s the recipe below.


  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/2 cup amarath flour
  • 1/2 cup almond flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 3 tbsp sugar
  • 2 tsp instant dry yeast
  • 1  1/4 tsp salt
  • 2 tsp xantham gum
  • 1 cup warm milk (we use Almond milk – not vanilla flavoured)
  • 1/4 cup butter (we use a dairy free butter called Earth’s blend)
  • 3 large eggs
  • 1 tbsp vinegar
  • 2 tbsp honey


Use a mixer on a slow setting if you have one.

  1. Mix all dry ingredients together.
  2. Slowly mix in milk
  3. Mix in butter
  4. Mix in vinegar and honey
  5. Mix in eggs 1 at a time
  6. Mix for 3 more minutes to add air to mixture
  7. Let stand for 90 minutes to rise
  8. Scoop into bread pan
  9. Spray a plastic wrap with non-stick spray, and use it to cover mixture in pan (spray wrap to avoid having it stick to mixture)
  10. Let stand for 90 minutes to rise some more
  11. Put in oven at 350* for 33 minutes. Your oven time may vary. You can use a toothpick to find out when it’s ready, but try to avoid opening the oven door and letting the heat out
  12. Remove from pan right away, and let cool on a wire rack


Enjoy! I know Chase does, he’s eating sandwiches again 🙂

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