Gluten-free loaf

    1 hour 10 min

    This golden, crusty loaf has a delicious, moist, close-textured interior. The ingredients are readily available from healthfood shops and the recipe is simplicity itself. Yeast gives a traditional flavour, while bicarbonate of soda and cream of tartar help to make the bread rise.

    25 people made this

    Serves: 12 

    • 200g (7 oz) brown rice flour
    • 200g (7 oz) potato starch
    • 100g (3½ oz) soya flour
    • 1 tsp salt
    • 1 sachet easy-blend dried yeast, about 7 g
    • 1½ tsp honey
    • 1 tsp extra virgin olive oil
    • 400ml (14 fl oz) hand-hot water
    • 1 tsp bicarbonate of soda
    • 2 tsp cream of tartar

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Sift the rice flour, potato starch and soya flour into a large bowl with the salt. Remove about one-quarter of the mixture and set aside. Stir the yeast into the mixture left in the bowl and make a well in the centre.
    2. Add the honey and olive oil to the well, together with the hand-hot water. Stir the dry ingredients into the liquid to make a smooth, thick batter.
    3. Cover the bowl with cling film and leave in a warm place for 30 minutes to allow the yeast to become active. Towards the end of this time, preheat the oven to 200ºC (400ºF, gas mark 6).
    4. Mix the bicarbonate of soda and cream of tartar with the reserved flour mixture, then sift it on top of the yeast batter. Stir gently until combined; the mixture will look foamy. Transfer it to a well-greased non-stick 900g (2 lb) loaf tin.
    5. Bake for 25–30 minutes or until firm, crisp and golden brown. Turn out onto a wire rack to cool. This bread can be kept for up to 2 days and is very good toasted.

    Some more ideas

    For a dark gluten-free loaf, use just 50 g (1¼ oz) soya flour and replace the potato flour with 200 g (7 oz) buckwheat flour. This loaf has a dark crust and dark, moist crumb, with a close texture. * For a delicious corn-flavoured gluten-free loaf, substitute 200 g (7 oz) cornmeal, 200 g (7 oz) cornflour and 100 g (3½ oz) buckwheat flour for the brown rice, potato and soya flours. Use 360 ml (12 fl oz) hand-hot water. This loaf has a paler crust and a level, slightly cracked top. * For a golden gluten-free loaf, substitute 200 g (7 oz) cornmeal or polenta and 200 g (7 oz) ground rice for the brown rice, potato and soya flours. Use 360 ml (12 fl oz) hand-hot water. This loaf has a light-golden, crazed top and a slightly grainy texture.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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    Reviews in English (6)


    Used different ingredients. used standard gluten free flour instead of the mixture of potato, rice and soya flour  -  08 Nov 2008


    Used different ingredients. my nanny cannot tolerate gluten so she makes her own bread! its a lot easier than the one mentioned here! simply buy gluten free flour! (odlums i think is the name of the brand) and make like a normal bread! or you can even buy a special mix the is already mixed together all you have to do is add water! ask at you chemists! hope it helps! x  -  30 Mar 2010


    Pretty dreadful but easy to prepare for anyone who has baked proper bread. The result was crumbly, heavy and inedible. The birds are now eating it in the garden. The recipe needs something added to bind it and make it more light and spongey. Most gluten free breads include xanthan gum and/or egg to do this.  -  11 Jan 2011