Gluten Free Bread from scratch

Gluten is only bad for certain people. These people are gluten-sensitive or gluten-intolerant, which means their bodies produce an abnormal immune response when breaking down gluten during digestion. This recipe is mainly for them.

I have a good friend of mine whose daughter is suffering from celiac disease. She takes all her efforts to cook for her and bake too.

This bread came out so beautiful and we had it for breakfast. If you have any left over you can freeze about three months. Use sandwich bags to store with the portion size. Thaw and toast. Can keep up to 3 months.



  • 50g Gluten free flour
  • 100ml boiling milk
  • 400g Gluten free flour
  • 150ml Milk
  • 10g Instant Yeast
  • 3 Eggs
  • 1 Tsp Salt
  • 60g Butter
  • 20g Sugar
  • 11/2 tsp Xanthan Gum


  1. Into 50g Flour add 100ml boiling milk and make a paste and leave to cool down.
  2. In to a mixing bowl add the prepared roux, yeast, sugar, salt, Butter, xanthan gum and mix well.
  3. After add eggs one by one.
  4. Then add milk little by little and make a smooth dough.
  5. Leave to double in size in a warm place..
  6. When double in size punch down and roll to a rectangular shape. Roll and put in to a loaf pan and leave to double in size.
  7. Spray the doubled loaf and bake on 180c about 20-30 min. Cool on a wire rack.

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