The Newfangled Way

So I tried this bread recipe in the breadmaker instead of doing it by hand. I hoped it would result in a smoother looking loaf, and it exceeded my expectations!


I know there’s a lot to be said for the old fashioned ways, but let’s not neglect our breadmakers! All I did was chuck all the ingredients in and turn it on – I didn’t do any mixing or kneading by hand. The totally lazy way, but still a lovely home-made gluten free loaf of bread.


Gluten Free Small White Loaf

So, the top of this bread looks kind of funky. One day, I will remember to try putting water in the oven; my breads always do this and apparently a lack of steam might be why. However, it tastes delicious! So here it is:




1 tablespoon dried yeast

1 tablespoon sugar

1 tablespoon gelatine

1 teaspoon salt

1 tablespoon psyllium husk

1/2 teaspoon citric acid

300 grams plain gluten free flour

2 egg whites



Put 1 cup of lukewarm water in a bowl. Add the yeast, sugar, gelatine, salt, and psyllium. Lightly whisk to mix. Cover, and leave for 15 minutes.

Add citric acid, flour, and egg whites and mix well. Cover and leave for 20 minutes.

Beat for 1 minute, then scrape dough into a small greased bread tin.

Cover and leave for 25 minutes.

Bake at 220 degrees Celsius on a low shelf in the oven. Don’t slice until cooled.


Gluten Free Sourdough Bread

Back in my gluten-eating days, I loved a good sourdough bread. But I never considered making it, as it just seemed too hard. However, I’ve finally had a crack at it, and I’m really pleased with how well it’s turned out! Delicious. Here it is:




2 tablespoons dried yeast

180 grams gluten free plain flour

1 teaspoon sugar

1 teaspoon salt


1/2 cup of starter

200 grams gluten free plain flour

1 teaspoon sugar

1 teaspoon salt

1 teaspoon dried yeast

1 egg



The starter needs to be made at least 48 hours before you bake the bread. Mix all starter ingredients with 1 cup of lukewarm water, and put aside. Stir twice daily.

When ready to bake, pre-heat oven to 180 degrees Celsius (360 Fahrenheit), and grease a loaf tin.

Put the starter, 1/2 cup of warm water, and all other ingredients in a bowl. Mix well, or beat with an electric mixer for two minutes.

Pour dough into greased tin and leave to rise for 30 minutes. (Mine didn’t rise a lot during this time, and I felt discouraged, but it turned out fine in the end!)

Put on a low shelf in the oven and cook for 40 minutes.