Gluten free bread recipe


My first delicious home made gluten free loaf! It's a bit like baking a cake, with no kneading required. I've tested it on people who eat normal wheat bread (as I haven't eaten any for 8 years and wouldn't know what it tastes like anymore) who have said it tastes delicious and like an artisan seed bread, and wouldn't have guessed it was gluten free. It can be frozen too - handy to put a few slices in the freezer for later in the week. It's also good toasted.


15oz doves farm gf bread flour (I used 8oz white + 7oz brown)

1tsp salt

1 tsp fast action yeast

1 tsp sugar (I used fructose this time)

350ml lukewarm milk (I used goats)

2 1/2 oz butter, melted

2 eggs

1tsp white wine vinegar

1tsp sunflower oil

1 tsp sunflower seeds

1 tsp pumpkin seeds (+ more for sprinkling)

1 Grease a 1kg/2lb loaf tin

2 Put flour, salt, yeast + sugar into a mixing bowl and stir to combine

3 Stir in the milk + butter until blended

4 Beat together eggs + vinegar, then stir into flour mixture

5 Put into tin and cover with cling film & leave for 45mins until doubled in size

6 Heat the over to 200c fan

7 Brush top of loaf with water and sprinkle seeds

8 Bake for 15mins, then turn down to 180c for 30 mins

9 Cool in the tin and then place on a wire rack to cool

45 Replies

  • Champion! Going to try this out :)

  • Champion? By Heck...!

    Sorry couldnt resist.

    I have a 48 year old friend who says Crikey and Crumbs....Bless him :-)

  • What's wrong with crikey and crumbs, I use them all the time (grew up in the 1950's, Billy Bunter and all of that)

  • Erm excuse me you are Margo Leadbetter, you definitely don't say Crikey Crumbs!....hee hee XX

  • I am she, and I most certainly do!!

  • Just seen this and it made me laugh out loud, if I was in any doubt you were a fake Margo Leadbetter I stand corrected, my apologies Margo and love to Jerry :-) X

  • Jerry sends love back, Tom and Barbara said hello. x

  • I say Margo, did you know that Tom's (Richard Briers) first cousin was Terry Thomas! ....What do you mean "Hard Cheese" XX

  • No I didn't, but of course I should know. "Hard cheese", another of my favourites Caroline.

  • Thank you! Will definately try this. All my previous efforts have failed miserably. :)

  • Hi! I' loved your post and I'm going to try yours. I made this one yesterday so I thought I'd share it too!

    Tastes amazing; I’m so happy with the result of my third effort of making a gluten free, diary free bread. There's a photo on twitter, check it out @physiogirl

    Here’s the recipie: Sprouted Hemp Bread

    1 ½ cups warm water (100 to 110 degrees F)

    1 package dry active yeast (2 ¼ teaspoons)

    1 tablespoon agave

    3 tablespoons hemp oil

    2 tablespoons chia seeds

    1 1/2 cup teff flour

    1 cup of your favourite sprouts ground in a food processor

    ½ cup cornflour

    ½ cup tapioca flour

    1 ½ teaspoons xanthan gum

    1 ¼ teaspoons sea salt

    2 teaspoons bicarb

    1 teaspoon baking powder

    Oil an 8 x 4-inch loaf pan (I use glass).

    Place the warm water and teaspoon of sugar into a small bowl (a 2-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water.

    Add agave, oil, and chia seeds. Stir well with a fork or wire whisk until it feels a bit like egg whites. The warm water will cause the chia to form a gel which helps to bind this bread. Leave for 5 to 10 minutes

    Meanwhile, in a large bowl, add the teff flour, cornflower, tapioca flour, xanthan gum, ground sprouts, sea salt, baking powder and agave. Combine the flours. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to beat with a spoon for another 60 seconds or so, or until the dough thickens and becomes smooth. You may need to finish mixing this with a large wooden spoon as the teff flour will absorb a lot of moisture.

    Transfer dough to an oiled 8 x 4-inch loaf pan using a silicone spatula; shape into a loaf form using the spatula. Place pan, uncovered, in a very warm spot to rise. I like to place boiling water into a 9 x 13-inch pan and then place the bread pan inside of that. Cover with some pre-sprouted sunflower and hemp seeds. Let rise for about one hour or until doubled in size. Preheat oven to 350 degrees F.

    After the bread has risen, place pan into the oven and bake for 35 to 40 minutes. Allow to cool for about 10 minutes in the pan and then remove and place onto a wire rack to cool. Wait, if you can, to slice the bread until it has cooled a bit.

  • This looks good, what is teff flour please?

  • Teff is an ancient gluten free seed very much like quinoa. It uses less energy to cook as it's smaller and absorbs lots of moisture; hence, it's widely used in Ethiopia. It's a lovely seed as it has a subtle nutty taste and is light. Enjoy! You can buy it in healthfood stores or on line and is available on prescription if you have coeliac disease.

  • Sounds interesting Physiogirl, thank you.

  • Great! Thanks for sharing. Might have a go when I've run out of this loaf :)

  • Hello Dryad, I am making your bread as I type, at present it is waiting to double in size. Looking at the recipe which I have followed to the letter, I can't see where the oil goes in?

    When I have put bread into a bread tin in the past it has made it heavy, I found the last breads I made were better just rolled into a sort of sausage and lay on a flat pan in the oven. Anyhow going to do it your way this time. Looking forward to it!

  • ah! Yes I left out this at stage 4:

    Add in the oil and seeds. The mixture will be sticky.'

  • Mine was definitely not sticky, better luck next time!!

  • Must be doing something wrong here Dryad, my mixture was very soft and un doughy unlike other breads I have made. I poured the mixtures into 2 bread tins. They have come out like cake and falling apart??? I wonder if goat milk makes a difference, I used cows milk? Would really like to succeed in to making a tasty firm loaf that taste and smells like bread. This was more like a bland cake, I have had to chuck it away. bit of a waste really, as I was unable to slice it, and it just crumbled.

    Would welcome your opinion please?

  • Hi Margo. I have tried making bread, and packet bread but nothing works for me . I've been buying my Gluten free bread from Marks & Spencer they do a really nice white bloomer loaf and a nice brown seeded loaf. Also M&S do a Gluten free coffee and walnut cake that's absolutely lovely. Please let us know if you manage to bake a good home made loaf of bread.

    Good luck

  • I believe that the seeded loaf that M & S have is by a company called Lifestyle in Wales and is available on prescription, just thought I would mention it in case it was of interest. If you need any more information please let me know

  • Oh that's a shame. I've seen it turn out the same with cows milk at a friend's place so I'm not sure it's that. Did you add in the oil? I forgot to add that in at stage 4. Sorry you had to throw it away!

  • As you say it could be the cow's milk, will try again only with goat milk. I did put the oil in, even though I couldn't see it mentioned. I am confident I will get it right next time. The ingredients are too expensive to get it wrong again!!

  • Thanks Towels, However I have tried M&S bread and was not impressed, it was so soft it crumbled to nothing. I have tried all the super-markets and don't like any of them, that aside a lot of them have all manner of things in them along with sugar that I don't want to be eating. Most of the cakes I have tried are very very sweet (trying to lay off sugar too). That said, I will definitely try the bloomer and the cake and will report back.

    I do have two recipes that I use that are sort of bread/cake things. That I slice and put in the freezer, both gluten free, but not suitable for sandwich making. One is a very nice banana cake/bread which is delicious toasted with lashings of butter. The other is an H.R.T. cake/bread which I adapt to non-gluten, it is like a very rich fruit cake/bread. Happy to pass on the recipes if you would like.

    Thanks for the info'


  • The Linda Kearns Menopuase cake..which I happen to know very well...never worked as a gluten needed the oats to really make it effective...and give taste/texture etc.


  • I am not sure whose Menopause Cake/bread it was, but I adapted it with non gluten flours and non gluten oats.

  • Lot of publicity in media way back in 1998....lot of recipes claiming to be the "original" on net even now...all with errors in. If your recipe works for you..great...

  • Wish I could make bread for my coeliac son it sounds lush but he is allergic to eggs

  • Has your son tried DS ciabatta rolls (brown or white, but I prefer the brown)? I get them at Waitrose but there are other stockists and mail order. I am also allergic to egg and these are far better than anything else I can find. It is very frustrating that Virtually all gluten-free bread contains egg.

  • Hi Hil

    Yes! We love the DS rolls. Also Asda do their own brand brown and white slices gluten and egg free bread on the free from section and it's only £1.50 a loaf. It's not bad. Thanks for thinking of us


  • You can substitute eggs with chianti seeds and water/ milk in recipes. The mix is 1tbsp chia, 31st water and leave to turn into a gel like consistency. This would be for 1 egg. See my recipe above for a non diary gluten free bread.

  • I had to give up on bread many years ago, my body doesn't do well with yeast or gum. This alternative came up about a year ago, not really bread, more of a pancake, but a useful addition/alternative.

  • Thanks - what a great recipe! I'd also got used to not eating bread any more. But it's nice to have something that resembles bread sometimes I agree. :)

  • I missed out something important at stage 4 (oil and seeds) so here is the complete version:

    1 Grease a 1kg/2lb loaf tin

    2 Put flour, salt, yeast + sugar into a mixing bowl and stir to combine

    3 Stir in the milk + butter until blended

    4 Beat together eggs + vinegar, then stir into flour mixture. Add in the oil and seeds. The mixture will be sticky.

    5 Put into tin and cover with cling film & leave for 45mins until doubled in size

    6 Heat the over to 200c fan

    7 Brush top of loaf with water and sprinkle seeds

    8 Bake for 15mins, then turn down to 180c for 30 mins

    9 Cool in the tin and then place on a wire rack to cool

  • Thank you Dryad.

  • OH found a gluten free/milk free seeded "bloomer" called BFree, which was really quite good and not bank breaking in price. It was from Asda but hasn't been seen there since! Oh well!

  • Oh Gawd thank you for this, Im new to all this Gluten Free stuff and so far the bread in shops has been truly aweful! I will try your way :-) X

  • Umm I don't have a fan assisted, just one of those table top ovens that cooks everything in 10 . I don't own a microwave Id just like to add. So would you be able to take a guess at the temperature? If not I'll just give it ago...fingers crossed. Hope you don't mind me asking.

  • Yes it's usually 20c hotter for non-fan assisted ovens. So start it at 220c then turn it down to 200c after 15mins.

  • Awe thank you so much Dryad for letting me know that x

  • Today will be my third try of your recipe, it is now more than 45 minutes and still my mixture is wet and sloppy and has not risen. Just looking at the Doves Farm recipe for non gluten bread which is similar to yours, and it states 1 1/3 tablespoons of yeast where yours states 1 teaspoon, mine hasn't risen probably because there is not enough yeast.

    Brassed off now, it is expensive to make time consuming and this will be third waste of time loaf of bread that never was.

    I followed the recipe to the letter?????

  • I'm sorry Margo please forgive me for posting a rubbish recipe. I've only made it twice but it worked for me both times. I've had 3 different ovens over the years and each one baked things differently. I'm not an expert, just thought I was being helpful but clearly the recipe is not very reliable for everyone.

  • Dear Dryad, You are forgiven, sorry I sounded like the bad tempered old sow I am. Just brassed off with the expense and time of it all and having nothing to show for it. I am sure your breads turned out beautifully, maybe it is my oven. Who knows! Thank you for posting and trying to help everybody.

    Best wishes

  • Jerry has some recipes, if you still want to have a go.

  • That's kind Penel, will do.

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