Gluten Free Bread

The main challenge of baking gluten-free bread is that gluten is the best food yeast eats in order to allow the process of leavening. There are several mix of gluten-free flours available on the market nowadays.

However, the secret to bake a perfect gluten-free bread is to use the right proportion of hydration and fat.

In my recipe, I used a ready-made mixture (Leila Preparato per Pane e Pizza) as follow: rice flour, cornstarch, tapioca starch, some sugar (it is essential to feed the yeast), salt, xanthan gum, baking soda and potassium bitartrate.

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time1 Hour
  • Cooking time45 Minutes
  • Servingserves 2 people
  • Cooking methodOven
  • CuisineInternational


  • 500 ggluten-free flour
  • 450 mllukewarm water
  • 25 mlextra-virgin olive oil
  • 5 gdried yeast
  • q.s.seeds (optional)


  1. – sift the flour onto a large bowl;

    – in a separate bowl, melt the yeast into the lukewarm water;

    – wait few minutes or till it starts making a white foam on the surface, then pour it on the sifted flour;

    – mix well then start kneading;

    – knead till you start getting a ball of dough;

    – keep on kneading while adding the extra virgin olive oil;

    – transfer the dough into a large bowl, cover it with kitchen towel and put it to rest in a warm place, away from air drafts (i.e. the switched off oven);

    – after 1 hour your dough should have doubled its size;

    –  place it inside a dusted loaf baking tray;

    – cover your loaf with a kitchen towel and allow it to rest in warm place, away from air drafts (i.e. the switched off oven) till your static oven reaches the temperature of 230 degrees;

    – if you like, you can top your bread with seeds;

    – put your loaf into the oven, and after 5 minutes low the temperature to 200 degrees;

    – bake for about 40 minutes or till golden brown;

    – allow the bread to cool down before slicing it

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