Simple Gluten Free Bread

This is my first recipe in my new series of gluten free recipes.  I have only recently discovered that all my stomach upsets (stomach ulcers/pain/bloating) could be solved by simply giving up gluten.  I have been diagnosed as gluten intolerant, and boy, the difference it has made to my quality of life is remarkable!  I have noticed, however, that although supermarkets are slowly trying to become more GF (gluten free) friendly, they charge double, if not triple for the products!  This really grinds my gears.  I have decided to develop some cost-efficient and basic recipes to make GF living easier for myself and others out there.  I managed to find all of my GF flours at Pick and Pay.

So what is gluten, where does it come from and what problems does it cause?  Read this article to find out more. Dangers of Gluten

My Gluten Free Bread

My Gluten Free Bread




  • 1 3/4 cups (235 grams) rice flour
  • 3/4 cup (100 grams) almond or potato flour
  • 1/2 cup (80 grams) pea flour
  • 3 tablespoons corn starch
  • 1 1/2 teaspoons coarse sea salt
  • 1 tablespoon active dry yeast
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 3 large eggs, room temperature
  • 1/4 cup olive or canola oil
  • 1 cup warm milk


1. Sift dry ingredients (flours/corn starch/yeast) into the bowl of your standing mixer.  Add the salt and sugar.  Mix briefly with the paddle attachment.

2. In a separate bowl, add wet ingredients (milk/oil/honey/eggs) and whisk briefly.

3. Add wet ingredients to dry ingredients and mix on low speed for 30 seconds.  Mix on medium speed for another 2 minutes.

4. The batter should now look like waffle batter (relatively runny).  If it is thick enough to form a ball, add a little more milk/water.

5. Place in a greased steel/metal bowl and cover with Gladwrap.  Place in a warm area for 1.5 hours until doubled in size.  (remember, dough will still be wet- don’t be tempted to add more flour) The wetter, the better!

6. Preheat oven to 180 degrees

7. Use a spatula to deflate bread and add it to a well greased bread tin.  Place in a warm area for another 20 minutes.  The dough should look light and fluffy by now.

8. Sprinkle with pumpkin/sesame/sunflower seeds

9. Place bread in the centre of the oven and bake for 45minutes.  Remove and let cool for 5 minutes.  Remove from bread tin, slice and serve.


Kerry Leigh

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