Gluten Free Bread Loaf

Gluten Free Bread8


I have decided to eat gluten free for a while since regular flour is making me bloat and feel uncomfortable. The ready made bread loaves available here in the stores are a sad thing, they taste horrible and the texture leaves a lot to be desired.

I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour. In a one to one ratio, so no further  calculating is necessary.

I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.



In a large bowl mix;

150 gr. potato starch (or corn starch)

150 gr. tapioca flour

200 gr. brown rice flour

200 gr. oat flour

300 gr. white rice flour

1 tsp xanthan gum

Stir until everything is mixed well and appears to be an even colour, store in an airtight container.

Gluten Free Bread

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🍝  Prep time : 30 minutes (this includes making the flour mix)

⏰  Cooking time: 60 minutes

😋  Makes : 1 loaf


  • 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
  • 2 tsp.  instant yeast
  • 1 tsp himalayan salt
  • 2 1/2 cups plus 1 or 2 tablespoon warm water
  • 1 tbsp. honey or agave syrup
  • 1 tsp. (apple cider) vinegar
  • 2 tbsp. melted coconut oil or olive oil


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  1. Combine 3 1/2 cups of  flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
  2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
  3. Add to flour mixture.
  4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
  5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
  6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
  7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
  8. Preheat oven to 190°C  / 375°F
  9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
  10. Let cool for 20-30 minutes in pan before removing to wire rack.
  11. Let cool completely before slicing.
  12. I glaze mine with a little olive oil for shine 😊
  13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.

NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle on the top too!


Myra XO

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and remember sharing is cool……




16 thoughts on “Gluten Free Bread Loaf

    • The Cooking spoon says:

      Thank you Annika, it’s my go to bread now when baking, we’re mad about it. Confession: I glazed the bread for the photo ☺

  1. Jessica says:

    I’m so glad I checked my Reader this morning and saw your post. I’ve been GF for over two years and haven’t had much luck in baking GF. Your bread is beautiful. I’m excited to try your GF flour blend. Thank you.

  2. Tracey O'Brien says:

    I’m so surprised to see how delicious this bread looks, Myra. Like you, the gluten-free bread I see in the shops leaves much to be desired. Fantastic post – what a treat!

    • The Cooking spoon says:

      Thank you so much Tracey, I had to try a few times but I’m happy with the result now and it certainly beats store bought ☺

    • The Cooking spoon says:

      Thank you so much Ronit, it did take me some time though. You really need to add enough starch to make it airy and with a tender crumb.

    • The Cooking spoon says:

      Thank you Suzanne, the flour mix is really great for just about anything. I hope you try it ☺

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