As one of us has to confine the bread on their plate to gluten-free (while looking a little sadly at the sourdough delights) across the table there has been a fair bit of experimentation here in recent years to find a decent recipe for gluten-free loaves. The stuff you can buy on the expensive shops is a bit “Mother’s Pride-ish” to be honest. I had settled for some time on baking bread based on the GF flour mix from the Angélique company in Quebec. It is actually quite nice and has been well received but contains some chia seed which is problematic in this house. Seeking some variety and wanting a challenge as we pass into the freezing rain season, I have tinkered and fiddled and researched and now offer this new recipe for your consideration should you want GF bread at your table … perhaps for a visitor when visitors are allowed once again.

One of the criteria for this bread was that it as well as being gluten-free, it was not to contain any hint of Chia seeds which are used a lot to help these breads rise but which have been declared troublesome by my test subject in recent months. Most people are fine with it but those that are not are very much troubled by its presence.

So, here is the method … this produces quite a solid loaf, but not a heavy one and certainly tasty. It toasts nicely. Just don’t expect light and fluffy and commercial style GF bread – at least when you make this recipe you know what you are putting into it. Plenty of fibre and flavour from a somewhat complex mixture of flours. Do note that the flour mix is something that you can adjust to suit your own taste by making substitutions according to your taste and the availability of ingredients, but do make sure to keep the various ratios as described here. A number of GF bread recipes use rice flour – up to you, but frankly the only thing it brings to the bread is to reduce the cost.

Dry Ingredients

  • 100g teff flour
  • 100g tapioca flour
  • 100g oat flakes (as in porridge oats, not oat flour)
  • 50g garbanzo bean flour
  • 50g millet flour
  • 50g almond flour
  • 1 cup of pumpkin seeds
  • 2 teaspoons of xanthum gum
  • Salt
  • 2 teaspoons of rapid yeast

Then add:

  • 1 egg
  • 350g of tepid water
  • 2 tablespoons of olive oil
  • 2 tablespoons of maple syrup or honey
  • 1 teaspoon of cider vinegar

Stir it all together to form a wet and slightly sticky dough

Cover the bowl with a damp cloth and put into a warm place for an hour … I put it into the oven with just the light on which seems to be perfect.

After an hour take out the bowl and stir again**
Put the dough into a bread tin and smooth the top**
Back into the oven with the light on or other warm place for another hour, or a bit less

Turn the oven to 350F – use fan assist if available – and bake for 50 minutes to one hour.

Note the oven is not preheated but starts to cook slowly as the temperature rises. The dough goes in at the start of heating, unlike regular bread which goes into a hot oven.

Turn out, allow to cool, slice and eat.

** Comment: yet to be tried, but I rather suspect that the rise and then transfer to the bread tin, two stage process above is a mental hang-over from making regular bread. In the next batch I make, I will add the dough directly to the bread tin and let it rise there for two hours before baking. The results will appear here when tested.