Best Gluten Free Bread – Quicker Version

Crusty gluten free loaf

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, it would be best to mix all the ingredients together first to make sure it’s the correct consistency. Then after the machine has finished the cycle, put into a preheated oven 200° C for another 15 – 20 minutes. Leave in the tin for 10 minutes before turning out on a rack to cool

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 batter. Adding more water if necessary. Gluten free programs usually bake for 1 hour, so as soon as the bread machine has finished put the loaf still in the tin in an oven for another 20 minutes. Leave in the tin for 10 minutes before turning out on a rack to cool thoroughly beforecutting
Prep Time20 minutes
Cook Time1 hour 20 minutes
10 minutes
Total Time1 hour 40 minutes
Servings: 10 slices (approx)
Author: auntylil


  • 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 Xanthan Gum
  • 400 mls water add gradually as you may not need it all
  • 60 mls Oil


  • Put all ingredients into a mixing bowl with 300mls of the water.
  • Turn on the food mixer - slowly at first to incorporate all the ingredients
  • 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 runny cake batter. 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.
  • Beat the mixture for one minute
  • Tip into your 2lb cake tin.
  • Cover the tin with cling film or damp clean tea towel. Leave to rise until almost doubled in size
  • Preheat the oven to 180°
  • Place the tin in the centre of the oven for 1 hour 20 mins
  • Leave in the tin for 10 minutes before turning out and allowing to cool.
  • Don't be tempted to cut a warm loaf, it will be too sticky and may totally collapse inside the crust


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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