GF bread

Good morning all

Bread the one thing I really miss on the gf diet! Now I have tried a few different ones from the gf ranges which have been from disgusting to passable. I find that after a few days of eating them I start getting problems again only one that does not seam to no this is the DS range. Looking at the ingredients all the others seem to contain psyllium husk and I am wondering if anyone else gets a reaction to that ingredient? I have had a few goes at home made but not happy with results, many seem to use masses of yeast to try and get bread to rise but it still comes out heavy anyone got some good recipes for a light loaf?



14 Replies

  • Hi Mike, psyllium husk has come up before for the same reasons. It is gluten free and is made from a seed and is used extensively in Pakistani cooking. It is also used in larger quantities in colonic irrigation. This is because it is indeed a binder that is also very hydroscopic so it absorbs a lot of moisture and to our bodies can be like super roughage.

    Now bread making, I make all my own bread and if you want a lighter loaf then I'd use Doves farm 'white bread flour' it is a blend of naturally gf flours (rice, potato and tapioca) I'd also buy a bread maker and one that has a gf setting. This is because normal bread is left to rise is knocked back and then rises a second time, well gf flours don't rise a second time if knocked back hence the gf setting or quick setting.

    Also if you want a lighter bread then instead of using whole eggs I'd separate the eggs and just use the egg whites. (if you think of meringues this is the structure that egg whites can give baking) And I use stare with bread making and not milk which also m makes a heavier loaf, here's a picture of the texture of some seeded white bread that I made:

    One area where people often go wrong with bread making is treating the yeast right and yeast needs luke warm water not boiling or icy cold or the yeast will not work properly.

    So good luck with your gf bread making and your house will smell really nice...

  • Mike,

    Have you tried bread from Udi's? They're my favorite GF bread brand and the bread stays together when trying to spread something on it. Other brands tend to fall apart and not work well.

  • Another thing is to try some gf bread on prescription from one of the independents like Wellfoods and Janet who runs it, is a member of GFG (Apricot) here's a link to their site:

    Apricot has been really quiet on here recently so maybe she's hibernating...

  • I totally agree with your comments Mike.

    I have given up doing it from scratch and get Juvela Fibre Mix on prescription and make it using my breadmaker either on a Fastbake or the GF one (which takes more than twice the time of a fast bake at less than an hour with little or no difference to the texture of the loaf to be honest!). Weirdly enough, I make the same loaf in the oven and it is much denser and heavier so a breadmaker seems to be the magic tool!

    I have tried most makes of ready made bread, all mostly ghastly but I keep in my freezer Dr Schar Quinoa Seeded Loaf - lovely for toast& sandwiches. It is stocked for sure by Co-op, Tesco's are supposed to but do not have the supplies it seems as on their website it is Out of Stock.

  • Schar bread is the best I've found, and doesn't contain psyllium husk. Morrisons had it 60p off last week.

  • Is this Fresh Bread ?


  • Yep! I do not have a co-op nearby (nor does my local Morrison's stock it) so I ordered 10 loaves for my freezer from the Co-op in my daughters town and collected yesterday.

  • the one i like the best is bergen soya & sunflower seed

  • Thanks for all your replys much interesting information contained within. Jerry I do like the look of your bread recipe and will give it a go, must have a word with the hens and tell them to stop moulting and start laying again for the eggs!


  • I also get an adverse reaction (vomiting) to all GF breads that I have tried except the Wellfoods range mentioned by Jerry. I decided the problem was caused by psyllium husk.

    If you find a good recipe for GF bread it is worth making your own if you have time. I might pluck up courage to try Schar bread to see if I can tolerate it when I am next near the Coop.

  • I had not read the ingredient list but someone further up said it does not contain the husk. Expensive as most of these breads are but well worth trying.

  • Another vote for Schar bread, all the others so far either taste foul/have a horrid texture, or give me awful indigestion, having found Schar a week ago from a tip off about the price reduction at Morries I have been able to enjoy poached egg on toast for the first time in ages. I live in a wee small town where supermarket is tiny with little GF available, but delighted to find this in Co-op.

  • Hi Mike

    I don't eat any ready made gf bread. They contain so many additives that it's difficult to single out one particular ingredient, but xanthan gum and carboxymethylcellulose are certainly a problem for me, not sure about psyllium husk.

    I occasionally make a gluten free soda bread, which doesn't use yeast, but tend to make pancakes if I want something "bready".

  • Me too! Pancakes made with mix of an egg, gf oat flour, farina and rice flour (or gram flour sometimes ) thinned with water. Fried in ghee or olive oil or coconut oil. Or a mix. Yummy!!! With home made blackcurrant jelly.

You may also like...