Gluten free bread recipe

gluten free bread recipe main


2-3 hours


Here is a gluten free bread recipe that's so easy, it's foolproof. It really doesn't take long and will impress your friends and family.

We are using basic ingredients, no artificial additives to make this bread recipe. Just gluten free flour and some basic cupboard essentials. Despite not needing to eat a gluten free diet, I must admit I actually quite like this bread!


    350g  White gluten free bread flour 

    360g  Tepid Water

     8.5g  Fresh yeast (4g dried yeast)

        7g  Salt

        7g  Caster sugar 

        7g  Vegetable oil


Preheat oven with baking stone at 230C (440F). Grease 2 small bread tins (or 1 large) with vegetable oil.


Mix hot water from the kettle and cold tap water to make a water temperature of 38C before weighing. Weigh the remaining ingredients. 


Add the salt, sugar and yeast to the water and whisk until no lumps. Then add the flour and the oil and combine with a wooden spoon. Mix with the spoon until no lumps remain.


Pour the mixture into the greased bread tins and leave the dough to rise.


After 1-2 hours the dough should have risen to the top of the tins. Lightly dust some extra gluten free flour on top and bake at for 25-30 minutes. If the top is still pale after 20 minutes turn the top heat on or use the grill setting.


Once a golden colour is achieved, remove from the oven and tip the bread out onto a cooling rack and leave to cool.

How to make gluten free bread video recipe

Top tips for the best gluten free bread

When filling the mixture into the tins for the most accurate size weigh the tins on the scales and check both tins are the same weight.

This bread dough has more of a batter consistency than a typical bread dough. Baking it fast by using top heat will retain moisture in the bread, making a soft and spongy crumb.

Gluten free bread will work without a baking stone, but you will get a slightly bigger rise in the oven if you choose to use one.

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