Gluten-free bread

A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter

  • Prep:5 mins
    Cook:1 hrs
    Plus rising time
  • Easy

Nutrition per serving

  • kcal 136
  • fat 3g
  • saturates 1g
  • carbs 23g
  • sugars 1g
  • fibre 0.5g
  • protein 4g
  • salt 0.52g


  • 400g gluten-free white flour(Doves Farm is available at most supermarkets)
  • 1 tsp salt
  • 7g sachet fast-action dried yeast
  • 284ml buttermilk(or the same amount of whole milk with a squeeze of lemon juice)
  • 2 eggs
  • 2 tbsp olive oil


  1. Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.

  2. Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so. 

  3. Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

Suggested recipes from this collection...