freshly baked gluten free bread

There is nothing like the smell of freshly baked bread. I would consider it my favourite aroma. My mums homemade bread wafting through the house is still enough to send my tastebuds into a ridiculous frenzy. This bread is quite easy to bake and holds its texture well for a gluten free bread thanks to the inclusion of psyllium husks.

freshly baked gluten free bread

Print Recipe

8-10 thick slices
preparation time
10 minutes
cooking time
65 minutes


  • 1 cup of brown rice flour
  • 1/2 cup soy flour (or besan flour)
  • 1/2 cup arrowroot flour
  • 1/2 cup buckwheat flour
  • 1 sachet of rapid yeast (2 tsp)
  • 1 tsp of salt
  • 1 dessertspoon honey
  • 1/2 cup sunflower seeds
  • 2 eggs
  • 1 cup of water (warm)
  • 3 dessert spoons of psyllium husks
  • 2 tsp of guar gum


Preheat oven to 180c. Combine dry ingredients into a large mixing bowl. Combine wet ingredients into a separate bowl and then add in to the dry ingredients. Mix well till combined and put into a well greased bread tin.

Bake for 40 minutes, then cover with tin foil and bake for a further 15 minutes. Allow to cool before slicing…if you can wait!


nutritional information

  • The combination of flours in this bread provides sustainable complex carbohydrates. Many gluten free breads are made from refined white rice flours that are devoid of any quality nutrition.
  • You could use egg replacer instead of eggs if needed. You could also use a combination of flaxseeds and water.
  • Treat this bread as a base recipe and add in extra elements for crunch and texture. Try sunflower seeds, poppy seeds and pepitas or grated orange zest, dried figs and walnuts. The combinations are endless!