The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Maria Se.'s picture
Maria Se.



jvafis's picture

You can surely make gluten free bread with what you have except for the missing xanthum gum or guar gum. I omitted (by accident) the xanthum gum from the first gluten free bread that I baked and the results were impressive. The bread rose nicely in the pan and overflowed the sides of the pan nicely, too. The gum is necessary to hold the risen bread together. Once you add that to the ingredient list you have the stuff to make a decent loaf of gluten free bread.


dakkar's picture

Do you have a good gluten free bread recipee?

The ones I have tried so far were like dense cake.


jvafis's picture

This is a recipe I have used with great success. It almost seems to be real bread. I weigh all my ingredients, so a scale will be necessary to use it. I haven't ever converted it to volume measurements.

Gluten-Free Flax Bread

All ingredients at room temperature

brown rice flour (120 grams)

tapioca flour (70 grams)

sorghum flour (33 grams)

potato starch (80 grams)

cornstarch (37 grams)

flax seed meal (37 grams)

xanthan gum (7.5 grams)

instant dry yeast (6 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 an 8.5” X 4” bread pan. Smooth the dough with wet your hands to smooth and shape the top.

Let rise to top of the pan (took about 80 minutes), cover the pan with oiled cling wrap

Bake at 425 F for about 40 minutes.

Remove from pan and allow to fully cool before cutting.

Maria Se.'s picture
Maria Se.


jvafis's picture

There are subsitutes for the eggs in breads, but the only subsitute for xanthan gum is guar gum (which is sold as a laxative in health food stores.) The gums are necessary to create a loaf of bread. You can make gluten-free pancakes (using eggs or a flaxseed slurry) without the gums, but almost all bread-like foods need them. I have used this as a substitue for eggs: 

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)

Stir together until thick and gelatinous.

Gluten-free pancakes


  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup ground almonds
  • 3 teaspoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup miniature semisweet chocolate chips, optional


  • In a large bowl, combine the rice flour, potato starch, almonds,
  • sugar, baking powder and salt.
  • In another bowl, whisk the eggs, milk, butter and vanilla; stir into
  • dry ingredients just until moistened. Stir in chocolate chips if
  • desired.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
  • spray; turn when bubbles form on top. Cook until the second side is
  • golden brown. Yield: 12 pancakes.