Best Gluten Free Bread – Quicker Version

I’ve been experimenting to make a lovely Gluten free loaf with less ingredients to simplify it and here it is below. It seems to be just as soft and long lasting as my other recipe but with a shorter ingredients list.

If you want to use a bread machine, just make sure you put all the wet ingredients in the bread machine first, followed by the dry ingredients, putting the sugar and yeast on the top. Then set it on a dark crust, gluten loaf setting. It must only prove once.
I bought a new bread machine last week as my one didn’t brown the loaves properly. I think it had seen better days. I’ve now got a lovely new Panasonic Bread machine, which is a bargain price on Amazon if you’re interested. And cooks this recipe really well – except for the time I didn’t put enough water in the mixture. See photo below.

Best Gluten Free Bread – Quicker Version

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

1 2lb loaf

2 slices

Best Gluten Free Bread – Quicker Version

This is a really delicious soft Gluten and Corn free loaf that will stay soft for days. It also toasts really well and tastes like the real thing. If you want to cook it in a bread machine then put all the wet ingredients in first. Start by putting just 300mls of water in the bread pan. Put the yeast and sugar in last. Set to a Gluten loaf program, dark crust. Let it mix for about 5 minutes, then check to make sure the mixture is the consistency of soft mashed potato. Adding more water if necessary. When the program has finished, leave in the tin for 10 minutes before turning out to cool. Don't cut until completely cooled down.


  • 8 ozs Tapioca Flour
  • 4 ozs Doves Gluten free White bread flour
  • 2 egg whites
  • 2 teaspoons Quick Yeast
  • 2 teaspoons sugar
  • 1 teaspoon Salt
  • 1 tablespoon Soya Flour (important for softness)
  • 1 teaspoon Xantahn Gum
  • 300mls - 400mls water
  • 60 mls Oil


  1. Put all ingredients into a mixing bowl with 300mls of the water.
  2. Turn on the food mixer - slowly at first to incorporate all the ingredients
  3. Once all the ingredients are combined, you'll probably find it's not wet enough, so add more water until it's the consistency of cake batter or mashed potato. This is important as, if the mixture is too dry, it just won't rise properly. The yeast won't be able to make the mixture rise as gluten free mixes are a bit on the heavy side.
  4. Beat the mixture for one minute
  5. Tip into your 2lb cake tin.
  6. Cover the tin with cling film or damp clean tea towel. Leave to rise until doubled in size.
  7. Preheat the oven to 180°
  8. Place the tin in the centre of the oven for 1 hour 10mins
  9. Leave in the tin for 10 minutes before turning out and allowing to cool.
  10. Don't be tempted to cut a warm loaf, it will be too sticky.


You can flavour this loaf by adding herbs, garlic or onion to the mixture early on, or putting seeds on the top after it has proved.

I like to prove my bread by putting the loaf tin on a rack over the plate warmer to speed up the process Any problems, please email me

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