Basic Gluten Free White Bread

A basic recipe for soft, tasty breakfast bread.

Preparation: 15 min | Cooking: 2 hrs | Makes: 1x ~800 g loaf


  • 1 dsp (7g)         Dried yeast

Dry Mix

  • 400 grams         Gluten free self-raising flour
  • 2 tablespoons   Caster / raw sugar
  • 1 tablespoon     Xanthan gum
  • 1 teaspoon        Salt

Wet Mix

  • 300 ml              Fresh goat’s milk / almond milk (not long life)
  • 50 ml                Olive oil
  • 2x XL                Eggs (~100 g without shells)
  • 1 teaspoon       Vinegar


  1. Combine all dry mix ingredients and stir until colour is even throughout.
  2. Separately, combine all wet ingredients and mix until smooth.
  3. Make sure the bread tin is ready and the kneading tool is attached. The order in which you add the ingredients matters, and it’s opposite to a gluten loaf.
  4. Pour the wet mix into the bread tin.
  5. Carefully drop the dry mix on top of the wet in the tin.
  6. Sprinkle the dry yeast over the top.
  7. Place the tin into the bread maker and run the gluten free program.
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