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Simple Gluten Free Bread Recipe

Updated on January 19, 2015

Fast and Easy Gluten Free Bread Recipe

This simple gluten free bread recipe is ideal for people who suffer from wheat allergies, coeliac disease or other gluten related problems. Even if you don't suffer from these health problems you can still enjoy this easy bread recipe. It makes a nice change from store bought bread varieties.

The basic mix will make a small loaf but you can easily double or triple this simple gluten free bread recipe to make a bigger loaf or larger quantities. You can even try some other variations by adding your own favourite herbs.

Don't forget to add this recipe to your list of favourite wheat free gluten free recipes.

Image Credit: Stock Free Images & Dreamstime Stock Photos

Fast and Simple Gluten Free Bread

First thing to do is preheat the oven to 350 F or 180 C. I've never figured out why most recipes don't mention "pre-heating" until near the end of the instructions.

Ingredients

1 cup rice flour (The video below shows a great way to make your own)

1 1/2 tablespoons sugar

1 3/4 teaspoons gluten free baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

1/8 cup vegetable oil

Method

Combine the dry ingredients and give them a good dry mix to ensure even distribution.

Beat the egg lightly and add it and the other liquids to the dry ingredients.

Mix thoroughly, the batter should be similar to the consistency of a muffin mix.

Pour the batter into a greased small loaf tin.

Place on the centre rack of the oven and bake for 20 minutes.

Check with a skewer to ensure the loaf is baked right through.

Allow to cool in the tin for 30 minutes.

Once completely cool, slice your loaf and enjoy.

For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.

You need the right tools for the job

Home Made Gluten Free Bread - Another great gluten free recipe

Quick and Easy Gluten Free Cooking

Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities
Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities

In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before.

Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entr┼Żes and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.

 

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    • profile image

      poutine 8 years ago

      I didn't even know there was such a thing as rice flour.

      Poutine

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      Certainly is. Flour can be made from just about any grain.

    • profile image

      KathleenH 8 years ago

      Thanks for this interesting recipe! I haven't tried a gluten free bread recipe with egg before, so should give it a go.

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      Another great recipe! Welcome to Culinary Favorites From A to Z.

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      [in reply to KathleenH]

      The egg adds more protein to the mix so it should help to give more volume.

    • Andy-Po profile image

      Andy 8 years ago from London, England

      Excellent. I shall give this a try. Thanks.

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      Certainly worth a try. Substituting a different liquid should still produce something loaf shaped and hopefully edible. Try with or without the egg substitute and see how that affects the result as well.

      [in reply to WritingforYourWealth]

    • JoDeeVale profile image

      JoDeeVale 7 years ago

      Thanks for the lens. I added you to my lensroll here: Gluten-Free Doesn't Have To Be A Drag

    • profile image

      anonymous 6 years ago

      I have a bread maker but can not find a good gluten free bread to make in it

      can you help new at making gluten free food

    • AslanBooks profile image

      AslanBooks 6 years ago

      Excellent lens. My grandmother has coeliac disorder.

    • profile image

      ShamanicShift 6 years ago

      Gluten gives me only a mild indigestion but gluten-free goes down trouble-free. I was looking for lenses about gluten-free recipes. Thanks for lensing this one and the extra information.

    • profile image

      LOLteez 6 years ago

      Always looking for new gluten-free recipes! Thanks!

    • profile image

      anonymous 6 years ago

      Does it have to be rice flour ? Can I substitute another gluten free flour?

    • profile image

      anonymous 5 years ago

      Dear Mr. Cousley

      Thank you for a great recipe. i'm new to gluten-free baking and my first couple of loaves were inedible. so i didn't know what to expect. the bread rose and was delicious.

      i want to ask for your permission to post this recipe on my blog in Arabic because there aren't many gluten-free recipes posted online in Arabic.

      Thanks again.

      Lama

    • profile image

      anonymous 5 years ago

      @WritingforYourW: I used the substitutes: 1/2 c amaranth flour, 1/2 c sorghum flour, corn and aluminum free baking pwdr, and 1/2 c coconut milk. It was still delicious! I did use the regular egg, though.

    • profile image

      debbierapsky 5 years ago

      Thank you for the recipe, can't wait to try ot

    • profile image

      deroke 5 years ago

      Thank you! awesome lens and awesome recipes! Definitely earned my like :)

    • profile image

      anonymous 5 years ago

      This is a great alternative recipe for people who

      can't tolerate gluten. Great lens!

    • dogface lm profile image

      dogface lm 5 years ago

      Sugar? :o I never add sugar when I'm making bread.

    • StevenCousley profile image
      Author

      Steven Cousley 5 years ago from Young, NSW, Australia

      @dogface lm: It's a small amount added for flavour but it can be left out. Many people put more than that in their cup of coffee. A little sugar added to bread also helps to give the crust more colour (or your toast). Sugar will make the bread softer as it retains moisture.

    • JoyfulPamela2 profile image

      JoyfulPamela2 5 years ago from Pennsylvania, USA

      This looks good! I want to try it soon. : )

    • natashaely profile image

      natashaely 5 years ago

      Very helpful page, concise and easy to follow, will be adding it to my lens! Liked this lens as I am impressed with it.

    • profile image

      glutenfreelovinit 5 years ago

      Thanks for sharing. Very helpful lens you've created.

    • profile image

      anonymous 5 years ago

      Ok, the recipe here is different than the video, what gives?

    • StevenCousley profile image
      Author

      Steven Cousley 5 years ago from Young, NSW, Australia

      @anonymous: Simple answer, it's a different recipe.

    • profile image

      anonymous 5 years ago

      @StevenCousley: Ok, so I assume both recipes work then. Thanks!

    • profile image

      Fairies_of_the_mist 5 years ago

      Could be interesting, my sister might have to go gluten free so she will be looking for recipes like this Thanks :)

    • Linda BookLady profile image

      Linda Jo Martin 5 years ago from Post Falls, Idaho, USA

      I think I'll try your recipe very soon here!

    • modernchakra profile image

      modernchakra 5 years ago

      Just found out why I randomly would have itching fits.. you guessed it. Wheat. Only when I had taken wheat out of my diet for a few weeks and then having two slices of pizza did I finally realize what has been bothering me for years. Thanks for providing a wheat free bread recipe... I have some work to do!

    • JodiFromFlorida profile image

      JodiFromFlorida 5 years ago

      I just bought a bunch of rice so i'm going to try your recipe tonite. Thank you.

    • JodiFromFlorida profile image

      JodiFromFlorida 5 years ago

      The rice bread is really good! It makes a good sandwich bread.

    • wheresthekarma profile image

      wheresthekarma 5 years ago

      THank you for this lens, am posting it on my lyme support facebook group, we are all gluten free...

    • Johanna Eisler profile image

      Johanna Eisler 5 years ago

      I appreciate your contributing gluten free recipes. My daughter has Celiac Disease, and I want to support her all I can. I look forward to trying your recipes. :)

    • profile image

      CornellRedhead 5 years ago

      love the lens! Now that I'm done with school I can try all these new recipes...

      Best Gluten-Free Foods, Brands, Recipes, and More!

    • wheresthekarma profile image

      wheresthekarma 5 years ago

      I just wanted to let you know this is one of the recipes i featured on my new gluten free lens:) I just put a link to your lens....

    • Netlexis LM profile image

      Netlexis LM 5 years ago

      Looks like a good recipe (and lens) and I don't even have a gluten allergy. I am looking for some new bread ideas, however.

    • TolovajWordsmith profile image

      Tolovaj Publishing House 5 years ago from Ljubljana

      I know a lot of people with allergies and understand this could be real problem. It is good to know they don't have to give up on such common food as food. Thanks for help!

    • profile image

      anonymous 5 years ago

      I just made a few changes to this recipe and had the most amazing bread ever, I doubled the Ingredients and added 3 Teaspoons of Yeast and 2 Teaspoons of Xanthan Gum (its expensive but so worth it!)

    • nickirc lm profile image

      nickirc lm 5 years ago

      I am trying your recipe tomorrow...i can't wait, thanks for sharing!

    • profile image

      anonymous 5 years ago

      I was being physically sick 2 or 3 times a week and had such bad stomach cramps that I'd have to stop work 2 or 3 times/day. On 3 Dec 2011 I stopped eating foods that contained Gluten and my symptoms stopped. Yes i miss breads sometimes but there are all sorts of great alternatives. For 'experts' to suggest that gluten sensitivity is unsound science is hogwash. Let them stand in front of me and I'll vomit all over their feet.

    • ottoblotto profile image

      ottoblotto 5 years ago

      Great - a gluten free bread recipe that doesn't include a million obscure ingredients - thank you!

    • profile image

      glutenallergy 4 years ago

      I'm new to all of this, and haven't yet tried to make my own bread. I love the video! I never thought about grinding rice. I've got some brown rice in my cupboard and will have to try this. Bread is one of my weaknesses, so creating my own is an exciting adventure for me.

    • Whitwillow LM profile image

      Whitwillow LM 4 years ago

      My wife can't tolerate gluten. I've printed out your recipe and will try it tomorrow.

    • profile image

      anonymous 4 years ago

      this recipe works GREAT in a muffin tins.

      kinda tastes like corn bread- the texture at least

    • Lucky621 LM profile image

      Lucky621 LM 4 years ago

      Wow - this recipe sounds great - not too many ingredients. I am adding them to my shopping list right now.

    • microfarmproject profile image

      microfarmproject 4 years ago

      Will try this. Thanks!

    • gee5 profile image

      gee5 4 years ago

      Definitely will try this. Kids can tolerate gluten.

    • profile image

      anonymous 4 years ago

      Can you list the ingredients?

    • profile image

      anonymous 4 years ago

      I made the recipe but added mango nectar instead of milk... lactose intolerant...

    • profile image

      anonymous 4 years ago

      Does anyone know what the texture is like is it moist??

    • profile image

      anonymous 4 years ago

      What can I use instead of milk? Would coconut or almond milk work ok?

    • StevenCousley profile image
      Author

      Steven Cousley 4 years ago from Young, NSW, Australia

      @anonymous: Should work just fine. Try it and let us know how it turns out.

    • profile image

      anonymous 4 years ago

      Was really sweet didn't really like the flavour needed less sugar, more like biscuit flavour than a nice loaf, didn't rise really so very small slices

    • profile image

      anonymous 4 years ago

      I like how simple this recipe is, mine had more of a cornbread type texture but I was so excited to have bread I didn't mind. I have a grain mill attachment on my Kitchen Aid mixer, so I was able to grind my own rice flour. I also used xanathan gum (helps thicken) since I had it, not sure if it made a difference or not. I also used this as a pizza crust, I just smashed it down and it worked well for that too.

    • profile image

      anonymous 4 years ago

      @Lucky621 LM: Baking powder contains gluten, so this bread is not gluten free

    • profile image

      anonymous 4 years ago

      made fritters and or pancakes with this recipe...Tasted almost like cornbread fritters, or so as I remember but better LOVED IT :)

    • StevenCousley profile image
      Author

      Steven Cousley 4 years ago from Young, NSW, Australia

      @anonymous: Many brands of gluten free baking powder are available in stores. Check the labels to be sure. Another alternative would be to make your own. Check this link for more info and suggested brands http://glutenfreecooking.about.com/od/glutenfreeco...

      I will edit the recipe to to make it clearer that gluten free baking powder should be used.

    • Smashbooks LM profile image

      Smashbooks LM 4 years ago

      It took us awhile to perfect our bread-making technique. We use a combo of GF flours, including almond meal we make from the goo leftover from making our own almond milk. Xanthan gum helps to hold things together if you end up with a crumbly loaf

    • MyExerciseEquip profile image

      MyExerciseEquip 4 years ago

      My son has changed to a wheat free diet for health purposes, he is not allergic to wheat but has other problems, so I am pretty new to this and I need all the help I can get. have to try this bread as bread is one of the biggest challenges for me.

    • profile image

      anonymous 4 years ago

      Could I substitute the milk with almond or soy milk?

    • profile image

      D_L_Harbin 4 years ago

      Loved it, very helpful! Thank you.

    • StevenCousley profile image
      Author

      Steven Cousley 4 years ago from Young, NSW, Australia

      @anonymous: Yes you can.

    • profile image

      anonymous 4 years ago

      What's the actual pan size for one batch?

    • StevenCousley profile image
      Author

      Steven Cousley 4 years ago from Young, NSW, Australia

      @anonymous: Something around 6x3 inches should be fine. A small loaf pan. If you use a larger pan adjust the quantities. Experiment with whatever you have.

    • profile image

      anonymous 4 years ago

      @anonymous: Apparently you missed the part that says "GLUTEN FREE BAKING POWDER"!

    • StevenCousley profile image
      Author

      Steven Cousley 4 years ago from Young, NSW, Australia

      @anonymous: Actually the original version of the recipe didn't specify "gluten free gluten powder". The term was added later to remove any confusion.

    • makemoneyonline5 profile image

      makemoneyonline5 4 years ago

      love your lens very helpful thank you for sharing.

    • profile image

      mouse1996 lm 4 years ago

      I will have to try this. I love using rice flour and I am going to be switching back to a gluten-free lifestyle and need a good bread recipe.

    • heidi lm profile image

      heidi lm 4 years ago

      Looks like a nice, simple recipe. Thanks!

    • profile image

      momideas 4 years ago

      Thanks for the recipe. trying to avoid gluten and wheat, so might try this sometimes.

    • theclutterhelp profile image

      theclutterhelp 4 years ago

      My wife is celiac so she has to be on a gluten free diet. Thank you for sharing!

    • profile image

      holtight 4 years ago

      These are some terrific recipe ideas and tips on maintaining healthy and tasty gluten-free eating. Thanks for this website. Cheers

    • JackNorbridge profile image

      JackNorbridge 4 years ago

      Thanks for sharing about gluten free baking. While I do not suffer from this ailment, my wife has some trouble with wheat. She heard about baking sourdough bread that some people can tolerate. It's called Bread For Life. It is made with natural leaving agents from living micro-organisms. Some folks have problems with commercial yeast rather than gluten..

    • StevenCousley profile image
      Author

      Steven Cousley 4 years ago from Young, NSW, Australia

      @JackNorbridge: The "living micro-organisms" in a sourdough starter also include yeast but it's likely to be a different species.

      It's true that some sourdough breads are suited to some people with gluten intolerance however, it is not a solution for all sufferers.

    • profile image

      anonymous 4 years ago

      We just found out my oldest son has an allergy to wheat, corn, soy & peanuts so finding a bread like product for him to eat is almost difficult. Happened across this recipe and we all LOVED it. I had to use olive oil(since veggie oil contains soy & corn) and used almond milk instead of cow's milk. It came out with a cornbread like consistency. It was very good. And I will be making it again.

    • emilysmaids profile image

      emilysmaids 4 years ago

      Thank you so much for this recipe!! My daughter has celiac disease and this is the first safe bread that tasted like bread :)

    • Adventuretravels profile image

      Giovanna Sanguinetti 4 years ago from London UK

      I need a bread recipe for a gluten free diet. I'll certainly try this one. Thanks

    • profile image

      penmypage 4 years ago

      Thanks for sharing the gluten free bread recipe. I've never made one before but I am keen to try bake one one day. I didn't know that there exists a gluten free baking powder. I actually baked some vanilla cupcakes using rice flour and baking powder to replace the self raising flour. And i thought these were ok for my friend who takes gluten free food. Luckily, there was no side effect and she has very mild celiac issues. I shall remember the gluten free baking powder for the future...Thanks for sharing this recipe :)

    • profile image

      anonymous 4 years ago

      That looks simple enough. Bob misses bread, but I really don't. I really should make him a loaf from time to time. Will have to try this.

    • profile image

      anonymous 3 years ago

      @emilysmaids: I tried this recipe but the mixture did not rise, any ideas what I did wrong ???

    • StevenCousley profile image
      Author

      Steven Cousley 3 years ago from Young, NSW, Australia

      @anonymous: I can only assume there was a problem with the raising agent, the baking powder.

      Are you sure you used the right quantity?

    • VictoriaHolt profile image

      VictoriaHolt 3 years ago

      I'm going to try this out. If you want, pop over to my Cheap Easy Gluten Free Recipe lens for some meal ideas! Thanks for the recipe.

    • blessedmomto7 profile image

      blessedmomto7 3 years ago

      I'll have to try your gluten free bread, thanks.

    • profile image

      julia 23 months ago

      Can i use yeast instead of baking powder?

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