Recipe for Gluten Free Bread

If you are someone who follows a gluten free diet, or are interested in giving it a try, you will definitely want to try out this recipe for gluten free bread which is the latest addition to my collection of quinoa recipes.

What is it about fresh baked bread that evokes so much emotion?  For me, it reminds me of being a little girl in the kitchen with my mother.  Now my mother was and isn’t a gourmet cook by any stretch.  She learned to cook from her mother who was the quintessential basic southern cook.

But, one thing that my mom did do when I was very small, before life got so busy, was bake bread.

I can remember sitting at the kitchen table watching her knead the dough by hand.  We would put the loaf in the oven on a cool Autumn day and head out for a walk.  (Yeah, I know.  What can I say, it was the 70’s.  Leaving the oven unattended was clearly not the safest of options.  I’m pretty sure I ran with scissors too!)  Luckily, the house never once caught on fire and there was nothing quite like the smell when we got back.

recipe for gluten free bread

Even today, the smell of bread  baking takes me back to the lightness of being a little girl, with nothing more important to do than crunch leaves on a walk with my mom and enjoy warm bread from the oven piled with real butter.

I’ve actually been making quite a bit of bread lately. (And I also made this amazing quinoa pizza dough which is also gluten free!)

You may remember a few weeks ago, when I first tried quinoa bread.  It was a huge success but I got a lot of emails and comments from those who must follow a gluten free diet.  Some were actually outraged that I would include a bread recipe that wasn’t gluten free on the site.

At first, since I am not gluten free, this was frustrating.  But then some kinder emails and comments came pouring in and that helps me to  feel the frustration.

I started thinking about it, and how much those of us without food sensitivities take for granted.So, for the rest of you, please stick with me on this one.  I know there are a lot of ingredients that you may not want to run out and buy if you don’t have to eat gluten free.

But, even if you don’t want to try this gluten free bread, it doesn’t hurt to learn a little more about gluten intolerance, if for no other reason that being aware of the symptoms for yourself and your family.  According to Dr. Kenneth Fine, some 81% of Americans are predisposed to gluten intolerance and up to 43% may be “genetically susceptible” to celiac disease.  Many people experience digestive discomfort, but skin inflammation, arthritis, asthma, allergies and brain fog can also be common.

recipe for gluten free bread
The texture was light, almost like pound cake!

According to Daniel Leffler, M.D., “Gluten is fairly indigestible in all people.  There’s probably some kind of gluten intolerance in all of us.”

Of course, there are many people out there who dispute this and think that OTHER than those who truly have an intolerance, following a gluten free diet is actually unhealthy.

What is your take?  I think I am going to plan out a week and try eating gluten free (now that I’ve already purchased many of the baking staples J) and see how it goes.

Enough rambling….

On to the recipe for gluten free bread.

recipe for gluten free bread

This recipe has been lightly adapted from Healthy Bread in Five Minutes a Day, which is a fantastic book for anyone wanting to make bread without a lot of fuss.


Recipe for Gluten Free Bread

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 12 per loaf (4 loafs)

Calories per serving: 113

Fat per serving: 3.6


  • 1 cup brown rice flour
  • 1/2 cup quinoa flour
  • 1 cup tapioca flour (or tapioca starch)
  • 3 1/2 cups corn startch
  • 2 T yeast
  • 1 T sea salt
  • 2 T xanthan gum
  • 2 1/2 cups lukewarm water
  • 4 large eggs
  • 2/3 cup olive oil
  • 2 tsp cider vinegar


  1. Whisk together flours, tapioca startch, cornstarch, yeast, salt, xanthan gum in a large bowl.
  2. Combine liquid ingredients and gradually add them to the dry ingredients with a spoon, food processor or paddle attachment of your stand mixer. (NOTE: I’ve used the proportions in the original recipe but I had to add additional flour because my dough was very runny. Use your own judgement. It should be a very wet loaf but you do need to be able to manage it.)
  3. Cover, but not airtight, and rest at room temperature for 2 hours.
  4. Refrigerate covered (again not air tight) and use within seven days. It will make about 4 loafs.
  5. When you are ready to bake, use wet hands and form a one pound loaf. Shape into a ball and then form into a narrow oval. Place on a pizza peel lined with cornmeal or parchment paper and allow to rise loosely covered with plastic wrap for 90 minutes.
  6. Preheat oven to 450 degrees 30 minutes prior to baking. Place pizza stone in the oven to preheat and put a broiler pan on the bottom rack.
  7. Slide the loaf into the hot stone and quickly pour 1 cup of tap water into the broiler tray and close oven door. Bake for 30 minutes.

Source:  Natural News

  • Tsinkinson

    I have a lot of family members that are gluten-free, and so I decided to try it for myself to see what my health benefits could be. I have been only doing this for two weeks now, but have already noticed an increase in my energy and my skin getting clearer than usual. I did purchase a number of the baking products required for my favorite bread products and have re-found the pleasure I was missing in baking things that taste WAY better than what you would normally get in the store. I have made cheesecake, carrot cake, cinnamon buns, yam brownies and many dinners without wheat (inadvertantly forcing my stepdaughter and fiance to eat a wheat-free dinner) and everything has tasted amazing. I think I'm finding taste buds that I didn't know were lost.

    • Wendy Polisi

      Thanks so much for sharing this.  I really need to give it a try.  I just bought a great gluten free cookbook by an author that lost 60 pounds when she gave up gluten and sugar. I am lucky in that I don't really like sweets, but gluten is hidden in SO many things.  I've been reading a lot lately by some health experts who swear we would all be better without it.  I really like sandwiches, so I need to try this as a sandwich bread or come up with one.

  • Susan

    I'm certainly not outraged by any means and find it hard to believe that you had to deal with outrage at all. But I do have a question for you: have you tried this without the eggs? Try being vegan and gluten free!!!

    • Wendy Polisi

      Yeah, people can be weird.  I got a bunch of nice emails and comments along the lines of “hey, can you try making a gluten free bread” – which I LOVE because it tells me what people are looking for.  Then there were nasty emails like “try posting something people can actually eat”… and so forth.  I guess I should be grateful that it wasn't as bad as when I did a quinoa pasta post and someone emailed me saying that only peasant Americans would turn quinoa into pasta.

      To answer your question, no I haven't tried it.  I'm not a bread making expert at all, so I'm mostly modifying existing recipes and playing with them a few times to get them where I want when I'm posting on bread.  But, I guess I have my next bread mission – gluten free vegan quinoa bread.

      I actually just bought both gluten free and vegan cookbooks to try to sharpen my skills with both.  I became a vegetarian last fall and although I can't see myself becoming 100% vegan, I am shifting in that direction.  I've started using almond milk, oil instead of butter, agave nectar or syrup instead of honey.  My big issue is cheese and greek yogurt, but I've got some recipes for vegan cheese I want to try when I have time.  One of my favorite discoveries is cashew cream for creamy sauces!~yum!

      • Leveda

        You could try flax eggs if you are using them for a binder. : 1/4 cup flax seeds (I like golden) Any variety = 3/4 cup water
        Place seeds and water in the blender
        Blend well, until thick and no large pieces remain.
        This may be store for up to 2 weeks in the refrigerator in a tightly sealed container.
        Using flax eggs: 2 level Tbsp of flax egg= one large egg. It is very stretchy and hard to measure. Just get one heaping Tbsp( which will be stretching and dripping over the sides) for each egg . Oiling the spoon allows it to slip out easily.

    • Kara

      You can replace eggs with flax gel (1tBSP flax meal to 3 TBSPS water) and it works great for breads.

  • Annie

    Hi Wendy – new to your site and so far have tried two recipes that turned out great – thank you.
    I am curious enough to try this bread recipe – I also have been trying to eat gluten-free for the past couple of months now.
    I was wondering, do you have a recipe for use with a bread making machine? Of course, gluten-free would be preferable.
    Keep up the good work.

    • Wendy Polisi

      Hi Annie!  My bread machine died so I don't have a way to test bread machine recipes, but I've found that most recipes work pretty well either way, especially if you just use the bread machine to make the dough (no more than 1/2 a recipe) and then refrigerate and cook in the oven.  If you do try it let me know how it goes!  

      Thanks for stopping by,


      Sent from my iPad

  • Sandhya

    Hi! Looking forward to trying this. If you get a chance, would you mind posting the nutritional content and serving size? Is the 12 servings you mention per loaf or per recipe (4 loaves)?

    • Wendy Polisi

      I'm working on getting nutritional info on all of the posts – should be there within the month. Each loaf would be about 12 slices, depending on how thick and how you form the loaf.

  • Sandy W.

    I'd love to make your gluten-free bread, but I cannot use cornstarch in recipes because of allergies. Can you suggest an alternate:

  • Gluten Intolerance

    The gluten free bread has a good texture. I would try it and use some vital wheat gluten for better texture. I will look forward for more gluten free recipe. Thank you for sharing the gluten free bread recipe.

  • Kara

    I really enjoy Healthy Breads in 5 Minutes a Day. I am a Celiac with Hypothyroidism and love trying out any gfree bread recipe. Thanks for the high protein variation.

    • Wendy Polisi

      Kara – I agree, I love it too! I actually just got their follow up book, Artisian Pizza and Flatbread in 5 Minutes a Day! (I haven't had time to dive into it yet though!) I'm working on more gluten free quinoa bread recipes right now so you can expect some bread, tortillas and maybe even crackers in the next month or so! Thanks for stopping by!

  • sandi

    are you really using 3 1/2 cups of corn starch in this recipe?

  • Jennifer

    I study nutritional & whole foods healing, & I’d like to clear up some of the reasons for this sudden & INSANE gluten intolerance epidemic that is sweeping the nation & flat out driving me crazy. WHY in the world would the “STAFF OF LIFE” God provided us with suddenly be causing all these ailments in people when we never had these issues throughout history? We’re inundated with auto-immune diseases!!!

    It’s correct that we don’t eat the way we did even 100 years ago. Our food is processed & prepared in ways that our ancestors would have NEVER even considered. It’s horrible. Way back when, they made their own wet yeast. They soaked their grains before using them. The grains were naturally sprouted in the fields under the sun after harvesting, & this allowed for partial pre-digestion of gluten before it even hit our mouths & essential enzymes are able to do their job through the soaking/sprouting/chewing of these grains.

    We don’t even chew our food anymore! We wolf it down faster than an ambulance passing by to get to the diabetic coma patient next door!!! Our very own saliva is there for a reason. It breaks down & starts digesting at the very first contact with the food we put in our mouth. Most people don’t know that! Chew your food, & let your saliva actually touch the food. Sounds weird, but it’s true!

    Modern day instant yeast isn’t in its natural state. The old original wet yeast (basically a mild sour dough starter, but not to the sour stage) had properties that also pre-digested the gluten & broke it down so that the digestion in our bodies wasn’t so difficult. You can google making your own pioneer yeast & do it yourself. It’s SUPER easy!

    Also, the majority of grain/flour products these days have ground up melamine & asbestos in them. Plus 80% of all grains are soaked in aluminum fluoride to stop weavils from eating them while in storage for up to 10 years. The aluminum does not come off but is ground up with the flour! It’s crazy!

    Properly prepared & cooked grain food is not the same as a grain “product”. Modern cereals & pastas & grain products are still processed, even if they *say* 100% whole grain. They’re NOT in their natural whole food state. Most people don’t think about this. Basically, modern food industrialization has screwed us up. Convenience has screwed us up. Our priorities have screwed us up. We rely so heavily on grocery stores, that we no longer eat the way we have been intended to eat since the beginning of time.

    We should NOT be having to deal with this gluten free epidemic, & it’s pathetic that we are. People’s staple foods have always been grains & fruits/veges. Grains formed the bulk of meals. But it was how they were prepared that made the difference & contributed to their health instead of contributing to their state of disease, auto-immune dysfunction, & heaven forbid – weight gain!.

    There are maaaaaaaaaaaaaany websites & books on the subject. And most of the information here is from various sources. But there’s one I’ll recommend that might help, if you’re not “yet” gluten intolerant & want to finally GET IT RIGHT with grains so that it’s not detrimental to your & your kiddie’s health. A cookbook called “Nourishing Traditions” by Sally Fallon & a website called The Healthy Home Economist that focus on the diets of traditional cultures & teaching people how to get back to the way we used to eat when food was actually GOOD FOR US.

    Hope that helps someone out there. Cuz man, we’re messed up! :oP Thanks for your website. It’s very helpful.

  • maria

    How much is 2 T yeast? Thanks

    • Wendy Polisi

      T is the abbreviation for tablespoon.

      Sent from my iPad

  • Sandy S

    Once again, are you really using 3 1/2 cups of corn starch? I thought corn starch was not very healthy. That seems like a lot.

    • Wendy Polisi

      You have to balance out your starches in gluten free bread and yes, this recipe uses 3 1/2 cups of corn starch.  Keep in mind though – the recipe makes 4 large loafs.  This is an older recipe (long before I was gluten free)  and one adapted from another source – not at all how I make gluten free bread these days.  I guess I need to post my current recipe!