Name: The Best Gluten-Free Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 30g psyllium husks; 450ml warm water; 100g gram flour; 2 tbsp ground linseed; 90g buckwheat flour; 90g quinoa flour (whizz up normal quinoa in a food processor to make the flour. this is cheaper!); 40g tapioca flour; 2 tsp baking powder; 1tsp salt; OPTIONAL EXTRAS - pepper to taste / poppy seeds / sesame seeds / pumpkin seeds / mixed herbs / dried fruit / nuts

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At last! I’ve got round to writing up the best gluten-free bread recipe I’ve found to date (thank you, Katya). It’s an answer to the top question I’m asked when I mention that I’m gluten-free is…

“WHAT ABOUT BREAD!?” Usually with a tone of shock and horror at the thought of living life without sandwiches and toast.

A happy lady. Not sad eating this particular slice of the best gluten-free bread.

I agree; that was one of my first worries as well and arguably one of the trickiest food habits to change. No longer was it a simple case of whipping up a cheese and ham toastie when hunger struck both myself and the children. I really had to think and slowly alternatives started appearing…

Shop-Bought Gluten-Free Bread

… and shop-bought gluten-free bread was not amongst them.

“WHY NOT?”, I hear you cry.

Homemade Gluten-Free Bread. Hands down the best sort.

A few reasons not to buy gluten-free bread.

Here we go, in order of priority:

Gluten-free bread from the shops doesn’t taste like bread. Like vegan cheese, it’s just not the same. And it made us all sad when we ate it as it reminded us of real Which is tasty in a way these simply aren’t.
Gluten-free bread from the shops aren’t as filling as real bread. Not great when you’ve many mouths to feed and young, growing bodies to nourish.
Gluten-free bread from the shops is reeeeeeaaaaalllly expensive. And if it’s not going to fill you up and it’ll make you sad, that’s a whole heap of money that could be much better spent on food that’ll fill you up and make you happy instead.
Gluten-free bread from the shops is full of preservatives and all sorts of exotic, chemical things that try to mimic what a simple combination of flour, water, salt, oil and yeast has been doing for thousands of years. And not succeeding (see points 1. and 2.).

This is how you make normal bread and the GF bread recipe below. This is NOT how shop-bought GF bread is made. Quelle shock.

Gluten-Free Bread Alternatives

So I discovered gluten-free alternatives. Like; potatoes, rice, gram flour, pulses and seeds. And have done many exotic yet batch-cookable and freezable things to them. Some of which are on this website. Some of which could come to your own kitchen if you’re interested.

And we’ve merrily gone on this way for a few years, occasionally purchasing gluten-free bread rolls from the shop to accompany a burger or some other delight, revelling in the burger and feeling sad about the bun.

Until the discovery of…

The Best Home Made Gluten-Free Bread Recipe

Ok, this isn’t going to make you a cheap, fluffy white loaf for the ultimate cheese toastie. It’s more like a cross between a sourdough and an Irish soda bread in terms of consistency.

I can imagine you’d find wheaty loaves of this sort all over breakfast tables in Germany and Austria, smeared with butter, draped in a good, solid and delicious Teutonic Schinken or smothered with jam. Nom, nom.

Which means this is a pretty amazing gluten-free alternative artisan bread.

Now, I will grant you, it has some unusual ingredients. Like psyllium. I’m not normally one for such esoteric substances in my cooking but it’s worth it for this recipe and at least I can spell and pronounce “psyllium”. Unlike some of the stuff in much shop-bought gluten free bread.

And you can buy all of these ingredients at a health food shop. So this recipe must be good for you. Right?

Gram flour. One of the ingredients in this gluten-free bread recipe as well as a staplen in a gluten-free kitchen. And it’s fiercely healthy, by the way.

Is This Gluten-Free Bread Actually Good for You?

Yep. It’s protein rich what with the gram flour and quinoa. It’s got a whole heap of seeds and nuts and fibrous type things to keep you regular. It’ll fill you up and keep you filled up for ages.

You can also add things like raisins and cranberries to the base mix for a special fruity bread loaf. Again, very German and again, very delicious.

No one felt sad eating this faux bread.

Bonus: if there’s any left, it toasts up a treat.

I really don’t feel sad anymore. What deliciousness! This is the best gluten-free bread recipe. You won’t regret it.

How much does this Recipe Cost?

Alas, decidedly more so than potatoes or rice or gram flour but luckily less per person than shop-bought GF bread. For my family, we’ll make it a couple of times a month, triple the recipe and then get through a loaf and a half at one sitting.

And, of course, the other loaf and a half goes into the freezer for another time. Remember, if you’re cooking anyway, it’s only a few moments more to double or triple your amounts to ensure a decent batch cooking session and healthy freezer meals for the future.

All this is gluten free. Yes, you can survive without sandwiches and eat ever so well.

TOP TIP! One way to slightly reduce the cost is, rather than buying quinoa flour (that is expensive!) is to get regular quinoa and then whizz it in the food processor until it becomes flour. Much cheaper…

In Conclusion

Having tried many a faux bread, this is a fantastic gluten-free bread recipe. If I could (afford to) make it every day, I would. But I can’t, so we don’t.

Thus it’s a real treat, a happy (rather than sad) reminder of the glory of bread. Enjoy!

Frequently Asked Questions

Have a go at unleavened flatbread recipes or homemade crackers until you find a good gluten-free bread recipe you’re happy with. Like the one on this page. It’s not called The Best Gluten-Free Bread Recipe for nothing.

What is the trick to making good gluten-free bread?

Finding some sort of rising agent that mimics the stretchiness of gluten. Or avoiding GF bread as it is rarely as good as regular bread and can make you sad.

Which gluten-free flour is best for bread?

Depends on what sort of bread you want to make. Something like a fluffy white roll will probably require tapioca to give it stretch whilst a more solid artisan loaf (like the recipe down below) will be fine with heftier flours like buckwheat or quinoa.

Decide what sort of bread you want to recreate and find a recipe out there on the internet. Some clever clog will have made it already and done all the experimenting for you!

What is the biggest challenge of making gluten-free bread?

Recreating the chewy fluffiness of proper bread as well as the crunchiness of a good crust.

Have a go at unleavened flatbread recipes or homemade crackers until you find a good GF bread recipe you’re happy with. Like the one on this page. It’s not called The Best Gluten-Free Bread Recipe for nothing.

Enough for 4 people