This is an easy recipe for a soft and flavorful gluten free bread. It freezes great too!


This is an easy recipe for a flavorful gluten free bread. Freezes great too!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 1 loaf


  • 2 ½ tsp dry active yeast 11g
  • tbsp sugar 43g
  • cup warm dairy milk or vegetable milk 300 ml
  • ¼ cup lukewarm water
  • 2 tbsp vegetable oil
  • 2 tbsp butter 30 g
  • 3 eggs
  • 1 tbsp apple cider vinegar
  • 2 cup rice flour 325g
  • ½ cup tapioca starch 52g
  • ½ cup potato starch 80g
  • cup cornstarch 46g
  • 1 tbsp psyllium husks or xanthan gum 11g
  • tsp salt 14g
  • 1 tsp baking powder 3g


  • In a ¼ cup of warm water dissolve ½ teaspoon sugar and active dry yeast. Let it stand for 5-10 minutes to activate.
  • In another container mix milk and vinegar, set aside to sour for about 5 minutes.
  • In a deep bowl add rice flour, sugar, potato starch, tapioca starch, salt and psyllium husks, mix well.
  • In a bowl place the eggs and blend with a fork, add canola oil and melted butter and stir.
  • Add the egg mixture to soured milk. Pour over flour mixture, stir and add activated yeast.
  • Mix well all ingredients and for last add baking powder. The consistency is similar to cake batter.
  • Grease a loaf pan with butter, pour the batter and cover with plastic wrap also greased with oil. Leave a small opening for air to circulate.
  • Let the dough rise until doubled in size.
  • Preheat the oven to 375F, bake bread for 20 minutes then reduce the temperature to 350F and finish baking for another 20 to 30 minutes.
  • Before removing bread from oven make sure it is completely baked piercing the center with a toothpick, if the toothpick comes out clean the bread is ready to come out of the oven.
  • Let cool down for 20 minutes and remove from pan.
  • To store slice loaf, transfer to a ziploc and store in the refrigerator for up to 7 days.


For better texture toasted or grill slices after chilled.

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