My Gluten-Free Bread

I have tried several versions of gluten-free (or paleo) bread…  and while I have a few favorites (most noticeably this one), I always find they come out dense, heavy and not really what I am wanting.

What I really wanted was a yeast leavened gluten-free bread….  something that I can make a loaf out of (and the one I linked to above is not good for making loaves out of – believe me, I tried!  It is however excellent for flatbreads and crackers).  I want one that I can slice into thick slices, toast and slather with butter….

I have spent a while playing around with recipes, making loaf after loaf…. and finally I have come up with a bread that I am happy with.  It may still be a little crumbly (but no worse than any other homemade bread tbh), but it can be sliced and IT TASTES LIKE BREAD!


Happy dance time!

OK the loaf is not perfect, it cracked down the side and browned more on the bottom than on the top (that is more down to my oven than anything else…. It heats from the bottom) and it could have been browner on the top (I suspect brushing it with some eggwash before baking would help with that), but I was really, really happy with it!

If you are following a pure paleo plan/whole30 or wanting to loose weight I would not recommend you eat this – it is NOT pure paleo and it is packed with carbs… but it is a gluten-free bread for when you need one for someone who is not paleo, are desperate for that piece of toast or you just simply need something to make a PBJ sandwich for a quick lunch or breakfast for the kids… (and don’t forget, young kids NEED extra carbs – this is a great way of providing them with carbs without harming their guts by giving them regular bread full of gluten)

To my mind, this comes into the “eat it occasionally as a treat” category rather than the “eat it as a daily staple”.

This bread contains whole eggs and both chia and flax seeds, and as a result, it is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

My Gluten-free Bread

Makes 1 loaf


1/2 cup rice flour

1/2 cup coconut flour

2 cups tapioca flour

2tbsp chia seeds

1 tbsp flax seeds

1 tsp salt

3 eggs

3 tbsp olive oil

1 cup water

1 tbsp sugar

1 tbsp yeast

This recipe is simplicity itself.

Take the yeast and sugar and add it to the water, and leave it to activate and froth while you mix the rest of the ingredients.

This means dumping the rest of the ingredients into a bowl or a food mixer (do NOT try this in a food processor – the tapioca flour will produce a nasty sloppy mess!).  I use my kitchen-aid mixer and it works well.  Otherwise a wooden spoon and a bowl works….

Mix, until evenly blended – no need to knead, there is no gluten to develop.

You want a smooth, even textured dough that is not too sloppy.  Add more water if too crumbly, more tapioca flour if too dry.  The exact amounts may depend on the humidity in your area.  I find if it is raining I need to add way less water.

Place the dough in an oiled baking tin and leave it to rise for 1 hour – it won’t rise as much as a gluten-containing loaf, but it will increase in size a little

Then place the loaf-tin in a preheated oven at 180C/350F and bake for 35-40 minutes until browned and the loaf sounds hollow when the base is tapped.

Remove from the loaf tin and cool completely before slicing.  It will crumble into teeny tiny bits if you try to slice it while hot!


And don’t forget to save all the crumbs on the bread-board to use as a gluten-free breading… store them in a ziplock bag in the freezer and they won’t go bad!

2 thoughts on “My Gluten-Free Bread

  1. I was just testing recipes last month for a company that will start selling plantain flour at a decent price in the upcoming year. Right now it’s about $10lb! Plantain flour is SOO versatile and makes an amazing white flour substitute. Fortunately, I was given a 5lb sample to test.
    Too bad it’s so darn expensive, I’m just waiting for the company to launch.

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