gf bread

For those who can consume wheat products and other forms of gluten, don’t be scared of this post.  For those who can’t, rejoice!  Either way – you all have come upon a recipe for one hearty and easy-to-make fresh baked bread…

As you know, I am sensitive to gluten (not intolerant) as many people are (most unknowingly.)  And with so many of my readers looking for alternatives to wheat that actually taste good, I am dedicated to testing new creations that offer similar flavors without compromising taste.

Homemade bread would be at the top of my list.  I am by no means a talented bread baker (could be I lack the patience it requires…) so I am always looking for recipes that are simple and basically free of kneading.  After fussing with several blends of flours and starches, I share with you my most successful mix which has now become a staple in this house.

Brown Rice and Buckwheat Bread – Makes one loaf

This makes a great sandwich bread but there may be some ingredients here that you are unfamiliar with.  Teff is super high in protein and calcium; and xanthan gum acts as a binder.  If you don’t have arrowroot, you can also use corn starch.  For extra crunch (and protein), sometimes I add walnuts or sunflower seeds. All are available at health food stores and Whole Foods Markets.

1 Tbs yeast
1 Tbs honey
1 ½ cups warm water
1 cup brown rice flour
1 cup arrowroot or tapioca starch
½ cup buckwheat flour
½ cup teff flour
2 tsp xanthan gum
1 tsp sea salt
2 pastured eggs
1 ½ tbs plain sesame or olive oil
1 tsp apple cider vinegar

Mix together the yeast, sugar and warm water in a measuring cup or small bowl, let sit for at least 15 minutes while you are mixing the following:

Sift the brown rice flour, teff, buckwheat flour, arrowroot, xanthan gum and salt together in a large mixing bowl.

In a separate bowl, whisk the eggs, oil and vinegar until the eggs are well beaten.

Combine all liquid ingredients and stir into flour mixture until you have well mixed dough.   Spoon into greased 9″ X 5″ bread pan. Bake in a 350 degree oven for 60 minutes or until done.  Cool on rack outside of baking pan.

gf bread1


Whole Grain & Gluten Free Bread — 17 Comments

  1. @Teresa – dry active yeast (not instant)…and as for breadmaker, I’m not sure. Just give it a try and report back!

  2. I have a question: I typically measure my flour by volume. My husband has been measuring his by weight recently. It has been very interesting to see the difference that makes. Different flours have different weights for the same volume. Do you use volume measurement in your recipes? I think european recipes often use weight.

  3. Excellent questions. Debbie. I once got in quite a debate with a friend who excels at bread baking over this very issue. She insists you cannot make ‘real’ bread unless you weigh the flour. But I have never invested in a scale so I can’t say it affects it either way. I have followed other bakers who say you really must measure by volume accurately since baking involves so much chemistry. Once again, I rely on trial and error and have had more successes than failures. It might be interesting to try this recipe both ways and compare!

  4. Mmm- looks like a great recipe! I have not played with GF bread yet but I need to start with this recipe!
    Are you familiar with Authentic Foods for GF flours? They are in So CA and their flour is milled finer than most that you can buy commercially (so no more gritty rice flour!) Their products are now available at many Whole Foods stores or online at
    I order from them once or twice a year and keep all of my GF flour (and nuts) in my freezer.

  5. That bread looks like old fashioned artisanal bread (not GF)! Beautiful photo and I can smell the bread all the way out here in Colorado. Adding teff and buckwheat is such a good idea. Boosting the nutritional value and it makes for hearty color, as well. Good one! I’m definitely going to try this. Hope it comes out looking half as good as yours. Wow, I’m impressed.

  6. What a great job on this bread, Karen! It truly looks lovely, and the ingredients are so nutritious. All your gluten-free recipes are appreciated, my dear! 🙂


  7. I haven’t had a lot of of success with bread making yet, but I am curious as to why you don’t let it rise? Does it automatically rise in the oven as it is baking?

  8. Karen,
    Looks like a great recipe. I have made a similar recipe in the bread maker. I actually proof the yeast in the bread maker (as you do above) and then add the liquid, then the dry. I just make sure the sides are scraped down. I’ll have to try it out. Thanks!

  9. @Jean – thank you!
    @Andrea – Yes I have heard of Authentic Foods and have been meaning to try their products. And specifically about the texture vs. brown rice flour;-) Thanks for the reminder!
    @Melissa – it’s always nice when we have that double combo: delicious AND healthy. I meant to also mention that teff is super high in iron, too. Do you ever use it?
    @Shirley – you know it’s my passion! XO
    @Tammy – thx for mentioning rising. Once or twice I have let it rise for a few minutes (depending on my schedule) and it rose so high it came over the top of the loaf pan. I think the proofing does enough of the work but try it both ways and let me know!
    @Amy – good feedback…I hope Teresa is reading your comment:)

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