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Gluten Free Bread Loaf

INGREDIENTS (yes there is a lot of them but I make my bread flour blend in bulk and take what I need. I've tried to tweak commercial flour blends to match mine but none do).

115 g Cornflour

65 g Tapioca Starch

90 g Potato Starch

40 g Teff (I prefer Brown but White works too)

25 g Sorghum

20 g Buckwheat

5 g Baking Powder

5 g Xanthan Gum

5 g Guar Gum

5 g Salt

1/4 tsp flavouring (optional but I like to add something along the lines of Cinnamon or Pumpkin pie spice mix)

50 g Ground Almonds (I prefer mine finer than I buy so just pop them in a spice grinder for a few seconds)

400g Tepid Water

11 g Bioreal Organic Active Yeast

1 tsp Honey (optional, helps to give a good colour to your loaf)

50g Apple Puree (I peel and core any Apples when I have them, pop into the food processor until pureed and freeze in batches until needed)

1 large Chia egg (4 tsp ground chia seeds mixed with 12 tsp tepid water and left for 10 mins to gel. Note, not 4 tsp of Chia seeds ground but 4 tsp of ground)

2 tsp Cider Vinegar

1 Tbsp Olive oil

2 lb ceramic loaf tin


  • Put Water, Honey and Apple into your mixing bowl and stir.
  • Add the Yeast which will sink to the bottom of the bowl.
  • Mix all your dry ingredients together.
  • When Yeast starts to float, turn on mixure and add flour blend.
  • Then add Chia Egg, Cider Vinegar and Olive Oil.
  • Mix for 10 mins on a low to medium power (Nr 3) using a paddle, not a dough hook, until well combined and no lumps. This is a thick batter / slack dough.
  • Cover bowl and leave to proove, to double in volume, approx 30/60 mins.
  • Mix gently to knock out most of the air. (Sounds illogical but it works to even out the air bubbles during baking so you don’t get big holes)
  • Grease loaf tin and pour in the mix.
  • Cover and put somewhere warm to prove. I use a plastic shoe box at the moment and just leave on the kitchen counter.
  • Leave to proove for approx 30 mins to double in size.
  • Pre heat your oven to 180 deg C and place an old baking tray at the bottom of the oven.
  • When the dough has doubled, score across the top of the loaf, put into the oven, pour a good cup of boiling water into the old baking tray and bake for 47 mins.

When cooked remove from tin and put on a wire rack to cool completely.