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Gluten free Bread

Gluten Free Bread


Tapioca flour - 1 cup
Rice flour - 1/2 cup
Buckwheat flour -  1/2 cup
Sugar-2 tsp
Yeast-1 tsp
Salt-1/2 tsp
Egg-1 ( Optional )
Curd-1 tbsp
Milk-1 tbsp
Milk powder-1 tbsp
Oil - 4 tbsp + 1 tsp  for greasing the baking tray / Butter - 100 gms
Coconut oil - 1 tsp ( Optional for flavor )
 Xanthum gum - 2 tbsp (If you don't have powdered melt the solid one just before mixing)


  1. Take some warm milk in a bowl add the yeast and sugar and add some rice flour on it and keep it aside. 
  2. Add 1 tbsp of rice flour to hot water in a bowl. Mix it until it becomes very sticky and then you can add rest of the flours and xanthum gum. Keep it aside for a few minutes. Then add yeast mixture, salt, beaten egg, curd, oil and milk powder. Mix them thoroughly and keep on mixing in a gentle circulating motion if required add some warm water to make a smooth paste sticky but not liquid.
  3. Pour into greased bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

REMEMBER :  Add water to make it sticky but not watery


  1. Hi, I just came across your blog and I am very impressed with it. Now your bread recipe you have mentioned eggs as an optional ingredient, and I am wondering if we can completely omit it or have to use something else instead.

    1. Yes you can let go of the egg completely use buttermilk that gives a different essence