Gluten-Free Bread

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten-Free Bread

Gluten-Free Bread

  • Author: Ontario Bean Growers
  • Yield: 1 loaf 1x



Gluten-Free Flour Mix

  • 1 part white rice flour
  • 1 part corn starch
  • 1 part tapioca flour
  • 1/2 part white bean flour

Dry Ingredients

  • 3 cups gluten-free flour mix (750 mL)
  • 2 tbsp skim milk powder (25 mL)
  • 1 tbsp sugar (15 mL)
  • 2 1/2 tsp xanthan gum (12 mL)
  • 1 tsp unflavoured gelatin (5 mL)
  • 1 tsp salt (5 mL)
  • 2 1/4 tsp instant yeast (11 mL)

Wet Ingredients

  • 1 1/3 cups water (325 mL)
  • 1 large egg
  • 2 tbsp vegetable oil (25 mL)
  • 1 tsp vinegar (5 mL)
  • 1 tbsp molasses (15 mL)


Place the wet ingredients into the baking pan of the bread maker. Then place the dry ingredients in the pan, leaving the yeast for last. Select the Quick/or Rapid program. Press start. With rubber spatula, scrape down any dry ingredients on the sides of the pan, without touching the kneading blade, until dry ingredients are wet. This facilitates the mixing and must be done during the first few minutes the machine is on. Close the lid during the baking cycle. Once the machine beeps and the “complete” light is on, press the reset button. With oven mitts, grasp handle and remove pan. Turn pan upside down, shake gently to loosen bread. Place top side down on wire rack to cool. Slice the bread and keep refrigerated.

*Alternative: Flax seed may be added to enhance the nutritional value of the bread. Amount recommended from 1 to 2 tablespoons. If desired, part of the water can be replaced with egg white.

* A Gluten-Free Bread Mix is also available with all dry ingredients (except instant yeast) already mixed together! Call Grain Enterprises for more information 1-800-387-5292.


  • Calories: 207
  • Fat: 3 g
  • Carbohydrates: 41 g
  • Fiber: 2 g
  • Protein: 4 g