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freshly baked gluten free bread

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 freshly baked gluten free bread is quite easy to bake and holds its texture well for a gluten free thanks to the inclusion of psyllium husks.

freshly baked gluten free bread recipe

Print Recipe

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

ingredients

  • 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

method

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 for freshly baked gluten free bread

  • 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!

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Rachael
Rachael
6 months ago

Hi Jess, I’d love to try this recipe. Just wondering where you got your rapid yeast from? I understand that’s different to the instant yeast in the supermarket?

Ally
Ally
6 months ago

Hey Jess,
Just wondering could I use more of another flour to replace the buckwheat four? p.s loved your Veg Sheppard’s pie.

Steph
Steph
6 months ago

Hey Jessica, you have so many great recipes! I was wondering how I could vary this so it can be done without yeast? Thanks!

Steph
Steph
6 months ago
Reply to  Jessica Cox

Thanks jess! Made it this morning and love it! X

Adele Chenoweth
Adele Chenoweth
6 months ago

Hi Jess, I’m just wondering because im not GF but love your recipes if the flours used could be substituted for a combination of spelt and wholemeal SF…and maybe chickpea flour, therefore omitting guar gum?
Thanks heaps,
Adele x

shirley
shirley
6 months ago

Hi Jess, thinking to make this bread & saw below on some comments using millet flour. Is millet flour gf?

Melanie Dunn
Melanie Dunn
6 months ago

Hi Jess this looks like a lovely gluten free bread to make! I’m not strictly gluten free but following a low fodmap diet. I was wondering if the soy flour (unsure if high fodmap) can be replaced with another gluten free/low fodmap flour?

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