We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Gluten-free bread with buckwheat, rice and potato flour

If you have a sensitive gut you may find it difficult to find a loaf that suits you - the mixture of seeds and flours are rich in nutrients and flavour and texture to the bread, but are gluten free.

Like this? Share it with your friends.


Report abuse

Makes one large loaf

This is an easy loaf to make. It does not have any gluten therefore you do not need to knead it. Just mix and leave the dough to rise before baking. The flour can be found in the Flour Direct Shop, and the ‘Free From’ shelves in supermarkets and health stores..

Ingredients

125g potato flour

125g brown rice flour

50g buckwheat flour

100g coarse maize flour

1 tsp salt

40g sunflower seeds

40g pumpkin seeds

40g linseed

20g sesame seeds

20g poppy seeds

5g active dried yeast

400g warm water

10g blackstrap or dark molasses

Method

You will need a 900g loaf tin (21cm by 10cm) greased with vegetable oil.

In one bowl, mix the flours, salt, seeds and yeast together. In another larger bowl, add the warm water and molasses and stir until the molasses has dissolved. Add the dry ingredients to the water and molasses and mix with a wooden spoon. Cover and rest for an hour. By this time it should have risen well. Transfer the mixture to the loaf tin, cover with a plastic bag or Clingfilm and leave to rise for 30 minutes. It should rise 1-2 cm in this time.

Preheat the oven to 240°C/Gas mark 9. Place a cup of water in a roasting tin at the bottom of the oven. This helps bread to rise well. Place the bread in the oven, lower the temperature to 220°C/Gas 7 and bake for approximately 30 minutes. The loaf should be golden brown. Turn the bread on cooling rack and leave to cool.

Added by: joanransley


Tags: Bread Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Add comment
How to substitute the maize flour?

This recipe seems interesting. I might try it for a friend. But, she cannot tolerate maize flour. What could I use as substitute for it?

dburwitz 22 January 2019

Reply
RE: How to substitute the maize flour?

Hi I wrote this recipe and tested it. The best thing to do would be to increase the quantities of the other flour to compensate. The recipe is quite forgiving and responds well to tweaking or altering the ingredients slightly. Best of luck with it. Joan

joanransley 22 January 2019

This is the best gluten free bread recipe I have tried.

A very good result! I sometimes vary it by using tapioca instead of the potato flour, and by grinding some of the seeds, or substituting walnuts for the pumpkin seeds.

Andrea Hirsch 04 October 2015

Reply
RE: This is the best gluten free bread recipe I have tried.

Really pleased you liked this recipe Andrea and it worked well for you. Good idea to vary the ingredients slightly and make it to your liking. Thanks for the comment. Joan

joanransley 04 October 2015


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...