Recipe: Gluten-Free Bread


Who said gluten-free bread can’t fill that carby hole? This one’s buttery, moist, cakey and has ALL the satisfaction of a homemade loaf. Even if you’re not gluten intolerant, give it a go! It’s a great idea to get sciency and see what baking bread without gluten does.


  • 1 tbsp unsalted butter
  • 425 g gluten free flour (ours was rice, potato, tapioca, maize and buckwheat)
  • 7 g instant yeast
  • 25 g caster sugar
  • 10 g salt
  • 350 ml whole milk, tepid
  • 50 g unsalted butter, softened
  • 1 tsp white wine vinegar
  • 2 large egg whites
  • 2.5 tsp xanthan gum
Make The Dough

Step 1

Make The Dough

In the bowl of a stand mixer combine the flour and xanthan gum. Add the yeast and the caster sugar to one side of the bowl and the salt to the other side. Pour the milk, butter, vinegar and egg whites into the bowl and start mixing with the paddle attachment of the stand mixer. Mix for a few minutes, until combined into a smooth mix, but don’t knead.

Fill A Loaf Tin

Step 2

Fill A Loaf Tin

Grease a loaf tin with the 1 tbsp of butter. Spoon the batter into the prepared loaf tin. Grease some Cling Film and lay it over the top. Leave for 45 minutes, or until the batter is just beginning to dome out of the top of the tin. Preheat the oven to 190ºC.


Step 3


Peel away the Cling Film and place the loaf in the oven. Bake for 50-55 minutes until golden brown on top. It should come out of the pan easily. Leave to cool on a wire rack for an hour, then eat warm or save.

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