Apr 152013

Gluten Free Bread from Simple Recipes Dot Me (1)

Gluten is a very serious issue for people that have celiac disease or gluten sensitivity, and lately has been in the news as a new way to boost health and even lose weight. Apparently 1% of the population has celiac disease and about 10% are gluten-reactive. Anyway, as far as we know my husband and I are not in neither group of population, but I found it interesting and challenging the concept of baking goods without wheat flour since gluten is “vital” for the “structure” of the bread.

I must agree with you that the list of ingredients seems “endless”, but so little is required after you gather all the ingredients, once you have it mixed, you almost forget how long and tedious was collecting them all. The recipe that I have below is a blend of many recipes for gluten free bread that I adapted from Delishville.

This bread tasted delicious right out of the oven, and if I did not know that was gluten free, I would have a hard time to believe it. But the problem was the very next day, the bread literally was hard like a brick…therefore in order to eat I had to either microwave or toast it.


½ cup rice flour
¾ cup corn flour (starch)
¾ cup tapioca flour (starch)
¼ cup sorghum
2 eggs
½ teaspoon white vinegar
2 tablespoons agave syrup
3 tablespoons canola oil
1 cup warm water
1 tablespoon xanthan gum
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoon almond meal
1 teaspoon gelatin
1½ teaspoons yeast

Gluten Free Bread from Simple Recipes Dot Me (2)

Gluten Free Bread from Simple Recipes Dot Me (3)


Grease and lightly flour a loaf pan of 9 x 5 in with corn meal.

In a bowl, mix all the dry ingredients together. In a bigger bowl mix the water (warm), eggs, vinegar, agave syrup and margarine or butter.

Slowly add the dry ingredients to the liquid mixture. The dough will be like a cake batter, mix for approximately 4 minutes.

Pour the batter/dough in the pan and let it rise in a warm place for about 40 minute to 1 hour or until it double its initial size.

Place the dough in preheated oven of 350F for approximately 50 to 55 minutes.

Serve warm, preferably on the same day.

Gluten Free Bread from Simple Recipes Dot Me (5)

Gluten Free Bread from Simple Recipes Dot Me (7)

For the gluten free toasts…

Slice the gluten free bread, place in a silicone liner and place in a preheated oven of 275F for 45 to 60 minutes by flipping over once until golden brown.

Let it cool completely in the wire rack. Store the toasts in an airtight container.

Gluten Free Bread from Simple Recipes Dot Me (6)

If you enjoy this gluten free bread you might want to check on others gluten free bread recipes such as Brazilian Pão de Queijo or the Asian Inspired Pão de Queijo.

Curiosity Corner Jan 2013
Did you that the term “gluten” is derived from Latin gluten, which means “glue”? Many vegetarian dishes use gluten for imitation meats due to its textures and the ability to absorb broth, therefore the gluten acquires the flavor and the texture of meat.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

  58 Responses to “Gluten Free Bread”

  1. How nice to be able to make one’s own gluten-free bread! BTW, I always love your “Curiosity Corner” facts.

  2. Hi Juliana,
    I dont have gluten problems or intolerance, bu t this bread sounds and looks fantastic!!
    Cheers and hope you’re having a great week,

  3. Mmm – having reduced gluten, I do miss bread – and this is just the remedy!

  4. Hi Juliana,
    Your bread looks wonderful. I have not tried baking gluten free bread before even though most of the bread cookbooks that I own, have a special section for such breads.
    Since the bread are hard the next day, it might be a good idea to turn them into homemade bread crumbs!
    Have a great week!

  5. I like that you used Agave syrup on this bread. I know a few people that have reaction to gluten but luckily, my family doesn’t have any. I hope you are enjoying your week, Juliana!

  6. It certainly looks like light and airy, fresh bread! Maybe the leftovers could be sliced up and toasted as croutons for later use.

  7. True, hard to tell the difference from its airy, soft appearance. I’d love to try it s toasted version too.

  8. The problem with modern wheat is that it is not the same as wheat of old and it is causing major problems with weight gain in the population. It contains a protein called gliadin that stimulates the appetite for more and give the person a reward in a euphoric feeling much the same as one gets from opiates like morphine or heroin. Interesting, hey?

    However, many gluten-free products are higher in carbs than regular wheat products, so for folks with a metabolic disorder (and thus extra weight or obesity) or carbohydrate intolerance do better with a low-carb, sugar-free and gluten-free diet.

    However, people who have normal, healthy metabolisms but an intolerance to gluten can have this lovely bread in moderation without problems. Good job, Juliana. Have a wonderful rest of the week! 🙂

  9. P.S. A best selling book out there that has woken people up to the fact that wheat is no longer the wheat of our grandparents is called Wheat Belly by Dr. William Davis.

  10. Homemade bread is the best! And look at that…it looks so perfectly baked just like store-bought ones! Thanks for sharing this Juliana!

  11. this bread look amazing, Love make bread!!

  12. Thank you for posting this recipe. I just emailed it to my colleague who is always desperately looking for gluten free real bread recipes for her celiac son.

  13. Hey Juliana,

    Your bread looks wonderful, though havent tried any gluten free recipes, would love to try this one!

  14. What great and tasty looking slices!

  15. I can’t wait to try this! All my GF bread is raw in the middle!

  16. good for you for making it so happy I can eat gluten he he

  17. Your gluten free bread looks wonderful. I’ve never tried a GF bread and always afraid to make one because I don’t know how it will turn out. You’s look so perfect and I can’t wait to make one for my friend who’s on a straight GF diet.

  18. 1% of the population is a huge number, especially if you consider that’s world wide. My neighbor can’t have any gluten and I’m always looking for something special to send over the fence.

  19. Very interesting and looks delicious with the wide crumbs, I like what you did to the balance of the bread, can keep for a while and enjoy over a cup of coffee!

  20. Thanks for sharing this one, it will come handy one day if I have a gluten intolerant visitor

  21. Its worth gathering the ingredients and following through as per your recipe. That brought on such a spongy and healthy gluten free bread. Adore the slices and its so tempting.

  22. Yes it is true many people have gluten sensitivity and had hard time finding gluten free recipes, but now with all this food activity on the internet I think there is a variety of such recipes and some of them are very tasty just like the beautiful loaf of bread you made!

  23. This bread looks just as good as regular if not more 😀

    Choc Chip Uru

  24. I’ve made some gluten free desserts, but never bread. Yours turned out light and absolutely perfect, Juliana!

  25. Your bread looks lovely. Who could tell that’s gluten free!

  26. Your breads looks really good Julianna! The texture looks nice and springy 🙂

  27. Your GF bread does not look GF at all! It is absolutely beautiful. I always feel better when eating less gluten. Thanks for this great recipe.

  28. Great looking bread! Such a useful recipe – who doesn’t know someone who’s gluten intolerant? I’m always glad to have another GF recipe – thanks so much.

  29. It looks delicious! That is something I have never tried…



  30. Dear Juliana,

    Your GF bread looks so fresh, now where the French butter?

  31. Looks good and great for people with gluten intolerance!

  32. Recipes like these are so helpful for those who are gluten intolerant! It looks like a wonderful loaf with a great texture too.

  33. Hi Juliana,
    just discovered your blog and wanted to congratulate you on the gorgeous recipes and great pictures!
    Love the Gluten free bread, it looks so tasty and crunchy!

  34. I would never have guessed your bread was gluten free from the photo…perfectly made. I’ll have to pass the recipe along to my girlfriend who has gluten issues.

  35. Wondering if steaming the day old bread would change the texture and taste.

  36. I wonder if freezing the leftovers that day, then defrosting that morning would leave the leftover bread softer?

  37. Good gluten-free bread still has me stumped so I’m amazed by the incredible texture of your loaf. It looks so springy, so even, so light- In a word, perfect!

  38. I have never made gluten-free bread before, thanks for this great recipe!

  39. Hi Juliana,

    Being lack of the most essential gluten for baking, I reckon that gluten-free breads are one of the most difficult things to bake and yours looks great! I know too that these gluten-free bread wouldn’t stay fresh for long. Toasting it on the next day sounds good to me!


  40. Juliana, I’m in neither group of the population, just like you, but I’m always curious to discover new ways to prepare such staples as bread. This bread looks surprisingly good.

  41. Juliana:
    I am not intolerant to gluten but I know a couple of families that are. The number of people diagnosed with celiac disease is growing…It’s good to know that they can count with a great gluten-free bread recipe of yours. I certainly prefer your blend of flours than the ones that are sold in the supermarket.

  42. Lovely recipe, Juliana, I’ve not made a gluten free bread before and am always intrigued with the recipes I see!

  43. Me encanta este pan esponjoso gran trabajo,abrazos amiga.

  44. I want this loaf in my life. That way, I can cut down on my gluten intake. Beautiful loaf, Juliana! Hope you are having a great week 🙂

  45. I don’t have a problem with gluten, but I will have to try this recipe. Your bread looks lovely.

  46. Can really differentiate between GF and non GF because yours turned out perfect and so fluffy!

  47. This truly looks like the perfect GF loaf! I’m going to share it with a friend who is GF and has been looking for a great recipe!

  48. Looks gorgeous! I’m curious about gluten free baking, although I’ve never tried it myself but I pinned it to share with those who are searching for successful gluten free bread recipes-thanks for sharing Juliana;-)

  49. Hi Juliana,
    This is such a beautiful bread! Have a great weekend!

  50. The ingredient list does look rather daunting, but it’s nice to know that you can bake such lovely bread with minimal effort once you have everything. I hope you have a lovely weekend, Juliana.

  51. The bread looks so light. If only these ingredients were easily found in Greece, I would surely like to try making gluten free bread:)

  52. My daughter-in-law eats gluten free and has since I’ve known her. She’s become quite good at baking fantastic treats, but I don’t often see her bake bread. I’ll pass this along to her. I’m sure she has most every thing she needs in the pantry. Have a lovely weekend!

  53. don’t you think this is just perfect for making a croutons???

  54. Oooh Juliana, what a great & tasty looking white Gf bread!! I love the air pockets on the inside!
    I know it is difficult to create a tasty Gf bread, aka home-made & you nailed it, I say!

    have a great week!

  55. Oh my gosh Juliana! Why didn’t I see this in the morning? I baked gf bread today, yours look delicious, nicle baked and exactly like Udi’s bread. I will definitely going to make this one.

  56. My mom is gluten free because of celiac disease so I appreciate good recipe that I can try out on her. It turned out really nice looking, great job.

  57. successful gluten-free bread can be tricky, but you’ve made an awesome loaf! i never doubted you. 🙂

  58. I read more and more people can’t eat gluten and it’s nice that you share recipes with others who can benefit of this GF recipe! Looks yum!