How to make Gluten Free Bread

Published on January 3rd 2021 by Narandradath Jaikaran.
Last updated on May 12th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Freshly baked close up shot of Gluten Free Vegan Bread

Dive into the delightful world of baking with our Gluten-Free Bread recipe, perfect for anyone looking to enjoy the pleasures of homemade bread without gluten. Crafted with care, this recipe offers a delicious, dairy-free alternative that boasts a soft texture and slices like a dream. 

Whether you're new to gluten-free baking or a seasoned pro, this recipe is designed to guide you smoothly through each step, ensuring your baking success. Join us as we share the secrets to creating a loaf that not only tastes great but is also kind to your gut.

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Time & Serves

Prep Time
150 mins
Cook Time
50 mins
Total Time
200 mins
1 loaf


  • 2 1/2 Tablespoons Active Dry Yeast

  • 2 Tablespoons Caster Sugar

  • 390ml (in total) lukewarm Water

  • 20g Rough Psyllium Husk

  • 130g Buckwheat Flour

  • 100g Potato Starch

  • 90g Finely Ground Brown Rice Flour

  • 1 tablespoon Sea Salt

  • 1 tablespoon Apple Cider Vinegar


In a bowl, dissolve yeast with 150 ml of water and add sugar to activate dry yeast. Set aside for 10-15 minutes.

Meanwhile, in another small bowl, soak psyllium husk with 240 ml of water as an egg substitute. Wait approximately 30 seconds until the mixture has turned into a gel.

Using a large bowl, mix buckwheat flour with potato starch as well as brown rice flour and salt.

Pour in yeast mixture and psyllium gel followed by apple cider vinegar, and knead the dough for 5-10 minutes until smooth.

Transfer the dough to a lightly oiled working surface. Knead gently and shape into a ball.

Place the dough back into a lightly oiled bowl and cover with a damp towel. Let it sit for about 1 hour until the dough has doubled in size.

Gently knead the dough one more time on a lightly dusted surface, then form into a tight ball.

Put the dough into a dusted bowl and cover with a damp towel. Let it sit for another hour until the dough has doubled its size.

Meanwhile, preheat the oven to 480 F (250 C) and place a Dutch oven on the lower middle rack.

Take out the Dutch oven once the dough is ready and line it with parchment paper. Place the dough into the Dutch oven and add 4 ice cubes between the parchment paper and the walls of the Dutch oven itself. Close the lid and place the Dutch oven into the oven.

Bake at 480 F (250 C) for 20 minutes without opening the Dutch oven in order to avoid releasing the steam.

Open the Dutch oven after 20 minutes and lower the temperature to 450 F (230 C). Bake for an additional 40-50 minutes until the loaf displays a deep dark brown color.

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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