My glutenfree bread


No, this will not become a recipe site. Not at all. I just want to include this one recipe for a bread that is pretty good. I know many find it hard to stop eating gluten, and good bread is what people miss the most. I am not saying this is as good as gluten bread. But it is pretty good. I have baked many lousy gluten free loaves, flat, hard, dry. This is not like that. It is moist, a good size, keeps well. 

Getting a bread machine has made a big difference for me. It just feels much easier. I have only baked this bread in a machine. If you bake it in an ordinary oven, please let me know how it went in comments. 

I researched quite a bit before getting a machine, which ones were good for gluten free baking. I landed on a Panasonic. It works well. but I don’t bake on the gluten free program. I get an under baked loaf doing that. I know that in the US and maybe Canada as well, you have special machines just for gluten free baking. We don’t have that here in Europe. Make sure you get a machine with a manual baking program. 

And the recipes that Panasonic provides, are just shit. You get a dry, inedible lump. I use the gluten free program for the kneading and the rising. You need to use  a program that only rises once, one cannot rise a gluten free dough twice. 

This recipe makes for a dough that is much like ordinary bread dough. Many say, a gluten free dough should be very moist and that one shouldn’t knead it at all. That the bread will be dry unless the dough is very moist. But this bread is very moist, so don’t worry about that. Flour can behave differently. so you will have to check and see, how it’s doing. If you need to add a little more water or flour. I use this yeast. You need a fast acting yeast if baking in a machine. 


6 dl water

2 to 3 tbl oil

1 tbl cider vinegar

3 tbl phsyllium husk

1 tbl sugar or honey, molasses or agave syrup


500 gr flour all in all

350 gr mixed flour, i.e. 100 gr sorghum, 100 gr brown rice flour, 50 gr teff flour, 50 gr oat flour or rolled oats, 50 gr buck wheat

150 gr starch, postato starch, tapioka, maize starch

1 tbl xanthan gum

1 big ts salt

1 big ts dry yeast

seeds, nuts or dried fruit according to taste


I always bake with 2/3 flour and 1/3 starch. I like some salt in my bread.  

I set the machine on the gluten free program.  Pour in the wet ingredients first. I mix 3 dl boiled water with 3 dl cold water. That seems to give me the right temperature. If you have the coarse psyllium husk, let that soak a little. If you have the very fine powder, don’t soak. It gets lumpy. The psyllium is important to make small air bubbles in the bread. The sugar is just to feed the yeast, the bread will not taste of it.

Add the dry ingredients except the yeast. Sprinkle the yeast on top. Let the machine work. 

As it comes together, add seeds or what you prefer. The more seeds, the heavier the bread. But a heavy bread full of seeds can be tasty, sliced into thin slices. If you eat eggs, you can replace some of the liquid with 2 eggs, slightly whipped. Measure them and reduce the liquid accordingly. You will get a very fluffy, airy bread. 

I let the bread rise on the gluten free program. In my machine, that is app 30 minutes. Then I unplug the machine, and let it continue to rise for a couple of hours. 

You can also let it rise overnight in the fridge. Giving it a long rise is very good, as the Phytic acid is broken down. Phytic acid hinders absorption of many minerals in the gut, so reducing it is a good idea. I would leave the pan out for an hour or two before baking.  



When it’s risen enough, I plug it again. and set it to the manual baking program, and set it for 90 minutes. Yes, you read it right, 90 minutes. The bread is not over baked at all. But different machines may bake differently, so you must figure out what works best in yours.  If I bake it in the evening, I actually leave it out overnight, wrapped in a clean tea towel. And it’s still moist. I wait a long time before cutting it. You need to let a gluten free loaf set. 


If you bake in a regular oven, I would bake it at 200 Celsius/ 390 Fahrenheit for well over 1 hour. The pan in the machine is square, an ordinary loaf pan is less wide, so maybe it bakes faster. I hope you like it.


  1. Mags

    What dough should feel like, mine after combining everything is very sticky, l had to add more flour. Should l use less water or just pour sticky dough in the tray and bake?

    • L S-L

      I have only ever made it in a baking machine. In a machine, it looks very much like an ordinary gluten dough. Not sticky. One often says that gluten free doughs should be very moist. I can’t really say.

      all the best, Liv

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