My favorite gluten free bread recipe
Gluten free baking need not be difficult. This gluten free bread recipe is simple and quick to make, you do not need to knead it or leave it to rise like wheat bread.
These rolls are suitable for anyone on a yeast free, wheat free, or gluten free diet. If you substitute the egg for flax mixture even those on an egg free diet can enjoy it.
Other pages about gluten free bread on this site include...
Gluten free bread rolls recipe
- 1/2 cup quinoa flour
- 1/2 cup potato starch flour
- 1/2 cup tapioca flour
- 1 tablespoon caster sugar (fine sugar)
- 2 tsp xanthum gum
- 2 tsp gluten free baking powder
- 1/2 cup vegetable oil
- 1/2 cup milk or milk substitute
- 1 egg
- To start, sieve the flours into a bowl along with the xanthum gum and baking powder. Add the sugar.
- In a jug beat the egg and add the oil and milk. Whisk together.
- Pour the wet ingredients onto the dry and mix until combined (don't overmix with an electric mixer).
- Drop spoonfuls of the mixture, well spaced, onto an ungreased baking sheet. Bake at 180 degrees centigrade for 20-25 minutes until browned and puffed up.
- Leave to cool on a wire rack.
- These quantities will make 6 rolls.
- They are best eaten the day they are made but will keep in a sealed box overnight. You could double the recipe and freeze the rolls that you won't eat straight away. If you slice them in half before freezing they won't take long to defrost.
This gluten free bread recipe will work with quite a variety of flours. Following the recipe as given will give you a light brown bread with a slightly savory flavor.
You can substitute the quinoa with chick pea (gram flour). You may also like to substitute half the tapioca with more quinoa flour. With these changes to the original recipe you will achieve a very light textured pale lemon colored gluten free bread roll.
You can use fava bean flour (from broad beans) but I like to grind black eyed peas in my wondermill. They add a slightly more savoury taste and tiny speckles in the dough.
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