The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten Free Bread

sonia101's picture

I've recently been baking gluten free bread as a friend has been diagnosed with celiac disease and I finally found a really nice recipe

My whole gluten eating family really like this bread, great flavour and can also be used for sandwiches as well as toasting.

I did make a few changes and I also cooked the bread in a dutch oven and found I got much better oven spring in the dutch oven over the pizza stone.

Gluten-Free Flax Bread

All ingredients at room temperature

brown rice flour (120 grams)
tapioca flour (70 grams)
surgham flour (33 grams)
potato starch (80 grams)
cornstarch (37 grams)
flax seed meal (37 grams
xanthan gum (7.5 grams)
active dry yeast (7 grams)
salt (6 grams)
2 eggs
2 egg whites
soda water ( 210 grams)
olive oil (23 grams)
honey (43 grams)
apple cider vinegar (8 grams)

Combine flours, flax, starches, gum, yeast, salt.
In the mixer, combine wet ingredients, then add the dry.
Scrape the sides, and mix on medium for 4-5 minutes.

Pour into a floured bread basket, the dough is really sticky but if you wet your hands you can help shape it

and let rise to top of the basket (took about 80 minutes)I covered the basket with cling wrap

The dough is really light and needs to be handled with great care!!! I put a piece of baking paper onto the top of the bread basket and then covered it with a pizza paddle and gently invert it onto the baking paper. I then gently lifted the baking paper/bread into the dutch oven.

Bake at 220 C / 425 F for about 40 minutes in a dutch oven ( I pre heated the dutch oven for 30 minutes)

 Remove from pan and allow to fully cool before cutting.



evth's picture




Tried my hand at baking gluten-free bread, and it was indeed a learning experience for me. Having met a number of folks who are celiacs or who have given up wheat, I was compelled to start baking gluten-free goods. For background to my endeavor, an acquaintance of mine highly recommended that I try a gluten-free bread baked by a small Denver company called Udi's Handcrafted Foods. And I will say that this stuff is fantastic, despite the fact that it came out of the freezer aisle of a health food store. No disappointment here - just more inspiration for me to bake wheat-free.  After the summer months whizzed by, I noticed that my pantry boasted a gluten-free cache of sorghum, millet, chestnut, almond, sweet rice, quinoa, flax, corn, tapioca, arrowroot, potato and oat flours/starches (can't forget the xanthan gum or guar gum!!!).  That's all in addition to my usual glut of flours: unbleached or bleached all-purpose, cake, pastry, semolina, and the almighty bread. (Technically, it is not considered hoarding if you keep everything organized and eventually use it all.)


Continuing with this gluten-free bread story, I finally met up online with what I thought was an impressive recipe. I have only a simple understanding of why gluten-free breads are so dense and do not rise: without the gluten a "real" rise cannot occur. Well, in my bleary-eyed efforts the bread did not turn out like how I had hoped. Not that my hopes were completely dashed. It certainly was a special kind of bread - dense beyond recognition. No open crumb here. A cross between Irish brown bread and hard tack. Crude, I'll say. On the other hand, think captivating desert topography with its striking crackle of a crust and rich nut-brown color. As for another redeeming quality, it had an unusually wholesome and pleasantly nutty flavor. 


While the taste of this bread grows on you, unfortunately, it can weigh you down. Density was the culprit and may have gotten the better of this loaf. My friend, Eileen, calls this bread "gluten-free lead." I have to agree!


I still have my gluten-free stockpile and welcome any suggestions or recipes.





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