Baking, Lunchbox Friendly Food, Vegetarian

Amazing gluten free bread

{gluten, dairy, soy and nut free. contains eggs}
This gluten free bread is just delightful. The sheer smell of it baking triggers all sorts of happy, comforting feelings. Its got a delicious crunchy crust and a beautiful fluffy inside…quite unlike any gluten free bread I’ve ever tried. And whats even better is its completely failsafe. No hidden nasties. No vinegar or weird raising agents or preservatives. Simple, honest bread.

Now the method of baking bread from gluten free flour is completely different from normal wheat bread. I’ve done some research, even part of gluten free cooking course to find out the trick to gluten free baking. I’m still very much a novice but I reckon this bread is pretty awesome.
The main thing is that you can not simply replace wheat flour with gluten free flour. It will not work. Why? Well each flour is unique and will react differently. Think of it as a science experiment. Some mixtures work and others don’t. So in order to achieve the best results, it’s best to use gluten free recipes rather than adapting them from ‘normal’ recipes…from what I’ve read and also experienced. Wheat flour contains gluten which reacts differently to gluten free flours. A mix of gluten free flours work best with a balance of dense (brown rice flour, buckwheat, quinoa, amaranth) and light flours (white rice flour, arrowroot or tapioca) as well as ingredients that help bind the dough like and guar gum (or zanthum gum) and raising agents such as yeast or bicarb soda and baking powder.
Another thing to note is that the bread dough is very different in gluten free baking. This recipe uses eggs to make the bread and the dough resembles a sticky cookie dough rather then a traditional soft, pillow like bread dough.
I also found a good tip online that suggested the bread be proved on a very low temperature in the oven for 10-15min before being taken out and allowed to rise for a further 20-30 minutes. In my experience, the dough doesn’t rise in the warm oven but will after it’s taken out and let in a warm place to rise.
I haven’t tried making this in a double batch as I only have one loaf tin but I will try it to make two loaves and freeze one as we go through it so quickly. One idea I had to reduce preparation time would be to measure out the flours + guar gum and salt into snap lock bags so you can just pour it in (saves measuring them all out each time). You could also do that separately with the yeast and psyllium husks too.
I would also like to try substituting the brown rice flour in this recipe for something with more protein, perhaps quinoa flour or buckwheat? If you happen to give it a go (I’d recommend following this recipe first so you know what the texture should be like), I would love to know how it went.
This bread stays beautifully fresh for a few days (I wrap mine in a clean tea towel) but I would recommend slicing it and freezing it for best results. It’s perfect for gluten free sandwiches, toasted with pear jam, french toast with maple syrup, turn crusts or broken frozen pieces into bread crumbs.
Happy baking,
 Laura McDonald - Simply Failsafe author and creator
Amazing gluten free bread
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Beautiful, fluffy gluten free bread. Freezes well in slices.
  • 2 1/2 tsp dry yeast
  • 2 tbsp maple syrup*
  • 3 tsp psyllium husks**
  • 3 free range eggs at room temperature
  • 1 1/2 tsp salt
  • 1/4 cup nuttelex***
  • 2 1/4 cups gluten free flour mix (recipe below)****
  • 2 x 1/2 cups of tepid (warm) water
  • Optional: poppy seeds to sprinkle on top
  1. Preheat oven to 90c (just warm)
  2. In one small bowl or mug, add the dry yeast, 1/2 cup of tepid (warm) water and maple syrup. Mix to combine and allow to sit for 5-10min or until frothy.
  3. In another small bowl or mug, add the dry psyllium husk and slowly pour in 1/2 cup of tepid water until mixed in. Allow to sit for 5 min or until set (like jelly).
  4. Using a mixmaster or beaters, add the eggs to the mixmaster bowl and beat for 3 minutes or until thick, pale and fluffy.
  5. Meanwhile in another mixing bowl, make the gluten free flour mix and add the salt.
  6. Slowly add the gluten free flour mix to the egg, 1/4 cup at a time.
  7. Then add the nuttelex, yeast mixture and psyllium husk mixture and beat for 3-5 minutes or until it resembles a wet cookie dough mixture^
  8. Scrap the wet dough into a loaf tin and smooth down with a spatula.
  9. Place in the warm oven for 10 minutes to prove, take out, cover with a tea towel and rest on top of the oven or in a warm place for 20-30 minutes or until risen just above the loaf tin^^
  10. Increase the oven temperature to 190c fan forced.
  11. When the dough has risen, slash the top of the bread with a knife (not too deep) and sprinkle on poppy seeds if using.
  12. Place in the oven for 45 minutes or until brown and cooked through.
  13. Turn straight out onto a metal rack and allow to cool before slicing
*syrup: maple syrup or rice malt syrup both work well.[br][br]**psyllium husks: in the form of a powder.[br][br]***nuttelex: you could substitute for rice bran oil or butter if tolerated.[br][br]****gluten free flour mix: 1 cup brown rice flour, 1 cup white rice flour, 1/4 cup arrowroot flour and 2 1/4 tsp guar gum. This mix of gluten free flours has yielded the best result so far. You could try using quinoa flour, millet flour or buckwheat flour to replace brown rice flour and substitute arrowroot for tapioca or potato flour.[br][br]^mixture: this mixture is very different to normal wheat bread. This dough resembles a wet, sticky cookie dough rather than a soft, fluffy, kneadable dough. Don’t be alarmed if it’s not what you are used to.[br][br]^^rising dough: if the tea towel sticks to the dough, wet your hand and gently rub the top of the dough to moisten it.[br][br]Freezing: slice it up and freeze in a freezer bag. Pop straight into the toaster or defrost to make sandwiches.[br][br]NOTE ABOUT SUBSTITUTIONS: I have made variations of this recipe several times and this is the best result in both taste and texture. If you substitute the flours or any other ingredients, it will render differing results. This bread cannot be made without eggs as they hold the entire loaf together. If you do experiment successfully with different flours, I would love to know.


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