Gluten-free bread

No gluten, no problem!

  • 1 hr 30 mins cooking
  • Makes 1 loaf (12 slices)
  • Print
Our gluten free bread uses a blend of different flours and xantham gum to create a light fluffy texture to suit all your carb-loading needs.
Recipe also includes a four seed variation for anyone who prefers a seed and grain bed.
Looking for more easy bread recipes?


  • 3 cups (405g) gluten-free plain flour
  • ½ cup (75g) potato flour
  • ½ cup (80g) brown rice flour
  • ½ cup (90g) white rice flour
  • 3 teaspoons (10g) dried yeast
  • 2 teaspoons salt
  • 2 teaspoons xanthan gum
  • 1 egg
  • 3 egg whites
  • ¾ cup (180ml) olive oil
  • 1 teaspoon vinegar
  • 2 cups (500ml) warm water
  • 1 tablespoon olive oil, extra
  • 2 teaspoons salt, extra


  • 1
    Grease a 12cm x 20cm loaf pan; lightly dust with rice flour.
  • 2
    Combine sifted flours, yeast, salt and gum in a large bowl.
  • 3
    Place egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer; beat on medium speed for 3½ minutes. Add remaining water and the flour mixture, 1 cup at a time, beating until mixture is combined and smooth.
  • 4
    Spoon mixture into loaf pan; smooth the surface. Cover; stand in a warm place for 45 minutes.
  • 5
    Preheat oven to 220°C/425°F.
  • 6
    Drizzle loaf with extra oil and sprinkle with extra salt. Bake for 1 hour or until crust is firm and golden brown and the loaf sounds hollow when tapped. Stand bread in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Serve with dairy-free spread, if you like.
4 seed loaf
  • 7
    Make gluten-free bread to the end of step 3. Add ½ cup pepitas (pumpkin seed kernels), ¹⁄³ cup each sunflower seeds and linseeds, and 2 tablespoons white chia seeds; fold through dough until combined. Spoon mixture into loaf pan; level the surface. Sprinkle with 2 teaspoons each pepitas (pumpkin seed kernels), sunflower seeds, linseeds and chia seeds; gently press into dough. Continue following recipe to the end of Step 6, omitting salt. Serve warm.

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