Thursday, January 19, 2012

Gluten Free Bread (Dairy, Gluten and Sugar Free)

Finally a gluten free bread that tastes great!  This bread has a lot of flavour with its combination of grains and seeds.   Teff is an Ethiopian grain, high in protein, iron, calcium and fibre.  Buckwheat, although called wheat is actually part of a seed.  It is high in protein, B vitamins, phosphorus, calcium, lysine and iron.

  • 1 cup brown rice flour
  • 1/2 cup teff flour
  • 1/3 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 2 tablespoons flax seeds
  • 1 tablespoon ground flax seeds soaked in 3 tablespoons water*
  • 2 eggs 
  • 1 tablespoon psyllium husk guar gum or xanthan gum
  • 2 teaspoon yeast (I use breadmaker yeast, not sure if it makes a difference)
  • 1 1/2 teaspoon salt
  • 3/4 cup warm water
  • 1/3 cup oil (I use coconut, olive or grapeseed)
  • 1/4 cup natural sweetener (honey or maple syrup)
  • 2 teaspoons apple cider vinegar

  1. In a large bowl combine all dry ingredients.
  2. In a medium size bowl combine all wet ingredients.
  3. Pour the wet ingredients into the dry ingredients and beat on medium-high for 4 minutes.
  4. Put dough in a greased loaf pan and rise for 1 1/2 - 2 hours (see below.)
  5. Bake in an oven at 350F for 40-45 minutes.

* this acts as an egg replacer, I tried to cut down the number of eggs you could just use three eggs in this recipe

Ideas for Rising Bread -the slower and longer rising time the better
  1. Place a large bowl of boiled water on the bottom rack of an oven and place dough on rack above it.  
  2. Preheat oven for 2-3 minutes then turn it off.
  3. Turn oven light on and let rise in oven.
  4. Put in fridge overnight -I haven't tried this but have heard good things about it.


  1. do you know if you can do this minus the egg yolk?

    1. Kimberley
      Hmm, good question. I am actually not sure. I know it wouldn't work without the whole egg but maybe without the yoke it might stand a chance. Perhaps I would increase the guar gum, xanthan or psyllium husk